Seasoned Chicken Thighs with Cauli-Spinach Mash
The delicious cauli-mash element of this easy dish is courtesy of my lovely husband who was instructed to prepare dinner one night because I was too busy. I defrosted some chicken thighs, then instructed him to please use up the cauliflower and spinach we had kicking about in the fridge from other client projects. What resulted was a beautiful creation! He made a cauli spinach mash, then added grated Parmesan and some of the chicken tray juices. I do this kind of thing without thinking, but I found it extra special that he did this without my knowing (maybe he does read my books and blog?!). I hope you love this perfectly keto-friendly meal which ticks all the boxes!
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 200°C (fan) and line a large baking tray with baking paper.
Step 2
Tip the chicken thighs into a large bowl and scatter over the garlic granules, then season very generously with salt and pepper. Use clean hands to rub the seasoning into the chicken and place the thighs skin side-up onto the prepared tray. Bake in the oven for 28-30 minutes.
Step 3
Meanwhile, bring a large pan of salted water to the boil. Add the cauliflower florets and boil for 20 minutes over high heat until the florets are completely softened. Drain the cauliflower in a colander for 1-2 minutes.
Step 4
Return the drained cauliflower to the same pan and use a potato masher to mash it well. Tip in all the baby spinach. Over medium heat, stir the mixture to allow the spinach to completely wilt into the mash. The spinach will release its own natural moisture, so keep on the heat to allow any excess liquid to evaporate which will avoid a watery mash. Add the butter and Parmigiano cheese and season generously with salt and pepper. Keep warm.
Step 5
Once the chicken thighs are cooked, add some of the chicken roasting tray juices to the cauli-spinach mash (if you are cooking for 2 people, add around 1-2 tablespoons tray juices; if you are cooking for 4 people, add around 3-4 tablespoons). Mix well to combine.
Step 6
Serve the chicken with the delicious cauli-spinach mash. Season with additional salt and pepper, if needed.
- Ingredients
- Based on 4 servings
-
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
200g Baby Spinach 1x Sainsbury's Baby Leaf Spinach 200g -
8 Skin On Chicken Thighs 1x Sainsbury's British Fresh Chicken Skin on Thighs 1kg -
2 tsp Garlic Granules 1x Sainsbury's Garlic Granules 58g -
800g Cauliflower, cut into smaller florets 1x Sainsbury's Cauliflower, Extra Large -
30g Finely Grated Parmigiano Cheese 1x Sainsbury's Fresh Grated Parmigiano Cheese 60g -
30g Unsalted Butter 1x Sainsbury's British Butter, Unsalted 250g