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 large head cauliflower, cut into florets
kosher salt
Freshly ground black pepper
25 cherries, pitted and finely chopped
1/4 c. freshly chopped mint, plus more for garnish
1/4 c. chopped toasted pistachios
Zest of 1 lemon
Lemon wedges
Preparation
Step 1In 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.Step 2In a food processor fitted with a metal blade, pulse cauliflower florets until they reach the size of couscous. Step 3Heat 2 tablespoons olive oil in a large skillet and add cauliflower couscous. Cook until softened, 3 to 4 minutes, then season with salt and pepper. Transfer to a paper towel-lined plate and set aside.Step 4Meanwhile, preheat oven to 400°. Heat a lightly-oiled grill pan over medium-high heat, then 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°. Let rest 5 minutes.Step 5In 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.Step 6Serve chicken legs with couscous and lemon wedges.
