Spicy Chicken Legs and Cauliflower Couscous with Cherries, Pistachios, and Mint - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Watson Carl
Who knew finely chopped cauliflower makes such a brilliant stand-in for couscous?
Ingredients
- 1/4 c. rice vinegar
- 1/4 c. freshly squeezed orange juice
- 2 tbsp. sriracha
- 2 cloves garlic, minced
- 2 tbsp. soy sauce
- 2 tbsp. honey
- 1 tsp. crushed red pepper flakes
- 5 tbsp. extra-virgin olive oil, divided
- 4 whole skin-on chicken legs, about 8-oz. each
- 1 head cauliflower, cut into florets
- kosher salt
- Black pepper
- 25 cherries, pitted and finely chopped (1/2 c.)
- 1/4 c. chopped mint, plus more for garnish
- 1/4 c. chopped toasted pistachios
- 1 tbsp. lemon zest
- Lemon wedges
Instructions
- In a large bowl, whisk together rice vinegar, orange juice, Sriracha, garlic, soy sauce, honey, crushed red pepper, and 2 tablespoons olive oil until combined. Add chicken legs; let marinate 15 minutes.
- In a food processor fitted with a metal blade, pulse cauliflower florets until they reach the size of couscous.
- Heat 2 tablespoons olive oil in a large skillet and add cauliflower couscous. Cook until softened, 3 to 4 minutes. Season with salt and pepper. Transfer to a paper towel-lined plate and set aside.
- Meanwhile, preheat oven to 400 degrees F. Heat a lightly-oiled grill pan over medium-high heat. Remove chicken from marinade and season with salt and pepper. Grill chicken 4 minutes per side to get a nice char on the outside, then place pan in oven to finish cooking for 10 minutes or until it reaches an internal temperature of 165 degrees F. Let rest 5 minutes.
- In a large bowl, stir together cauliflower couscous, cherries, mint, pistachios, lemon zest, and remaining 1 tablespoon olive oil. Season with salt and pepper and garnish with mint.
- Serve chicken legs with couscous and lemon wedges.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon, Honey.
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