12 Dec Green Skillet Chicken with Roasted Cauliflower, Broccoli and Paneer
I love this recipe for several reasons. First, it makes a lot of food that stores well for lunches during the week. Second, it comes together quickly since the veggies are roasted in the oven while you are working on prepping the chicken and the sauce. Third, it’s great for rent week, or whenever you need to get a little more out of the grocery budget. Chicken thighs are typically less expensive than breast meat, and they have more flavor. I’m also a fan of any sauce that doesn’t need of a blender. Oh, and did I mention that this recipe is delicious and filling?
Look for paneer at Indian grocery stores, sometimes they keep it near the tofu or the cottage cheese. It’s very cheap when compared to other cheeses (especially Haoulmi). I love it because it crisps up without melting or making any mess.
Green Skillet Chicken with Roasted Cauliflower, Broccoli and Paneer
- 1 large Head of Broccoli
- 1 large Head of Cauliflower
- 1/2 cup Paneer (about half a block)
- 2 Tbsp Ghee (I use seasoned ghee from Trader Joes)
- 1 tsp cumin
- 1 tsp Paprika
- 1 tsp Coriander
- 1.5 lb Chicken Thighs (skin on)
- 1 bunch Cilantro, de stemmed
- 1 bunch chopped Spring Onions, green parts only
- 1 Lime
- 2 Tbsp Red Wine Vinegar
- Salt & Pepper
- Heat the oven to 425F
- Season the chicken with a teaspoon of salt.
- Wash the broccoli under cold running water and dry. Chop into bite-size florets. Pile on a rimmed baking sheet and drizzle well with EVOO and a healthy dose of salt and pepper. Using your hands, massage and mix the florets to make sure each one gets a bit of oil and seasoning. Spread out evenly over the pan, using two pans if it looks too crowded.
- Roast the broccoli in the oven for 10-15 minutes, or until little crispy bits start to appear.
- While the broccoli is roasting, prepare the cauliflower head in the same way. Roast the cauliflower for 20-25 minutes in the oven, or until the ends are getting a bit of golden brown coloring.
- Heat a large skillet on medium, adding the ghee. Chop the paneer into small bite sized blocks and add to the skillet. Let the paneer fry and develop a nice browned crust by letting it sit undisturbed for a few minutes. When you see some color developing, shake the pan to release the paneer and get another side browned. Remove from the pan and set aside.
- Coast the chicken with the cumin, paprika and coriander. Add to the skillet, skin side down, and cover. Let cook for 7-10 minutes depending on the thickness of your chicken. We are looking for the chicken to develop a nice color on the skin. Check a piece, and if browned, flip over and continue cooking on the other side. Cook covered until the internal temperature reaches 165F on an instant-read thermometer.
- While the chicken is cooking, start preparing the cilantro sauce. Chop the cilantro leaves finely, and add to a small bowl. Chop the spring onions into thin disks, using only the green stems. Wash and zest the lime, making sure not to get the white pith. Squeeze the lime, adding all the juice to the bowl also. Add the vinegar, and some fresh cracked pepper.
- When the chicken is done cooking, remove from the pan, and strain the juices into the cilantro sauce. Mix well and combine the veggies, chicken, paneer and sauce and serve.