Cinnamon Spiced Lemon Chicken
Nutrition per serving
| Calories | 1,094 kcal |
| Protein | 65.6 g |
| Carbs | 8 g |
| Fats | 88.3 g |
| Saturated Fat | 23.7 g |
| Monounsaturated Fat | 41.4 g |
| Polyunsaturated Fat | 15.6 g |
| Sugars | 2.1 g |
| Fiber | 2.8 g |
| Sodium | 493 mg |
Ingredients
| Cauliflower | |
| Chicken Thigh (with skin) | |
| Salt | |
| Black Pepper | |
| Ground Cinnamon | |
| Cumin Powder | |
| Paprika | |
| Lemon Juice | |
| Butter (unsalted) | |
| Olive Oil |
Preparation
- Preheat oven to 400F/200C/Gas Mark 6.
Cooking
- To make the spice rub for chicken, in a bowl, mix the cinnamon, cumin, paprika, lemon juice and oil. Cut a 1/2-inch thick slash on each side of the chicken thighs, season with a few pinches of salt and pepper and toss in the spice rub to coat.
- Place the chicken in a baking dish and dot with butter. Transfer to oven and bake for about 20-25 minutes until cooked, occasionally basting with butter. Remove and rest for a 5 minutes.
- Meanwhile, steam the cauliflower in a small amount of water (1/2-inch of water) for 5-6 minutes until tender but crisp.
- Serve chicken with the cauliflower on the side.