Crispy Chicken Thighs with Roasted Curry Cauliflower
Tips on how to create crispy chicken skin
Rinse the cauliflower off under cold water and pat dry
Using a large knife, like a Chef knife. Cut the cauliflower in half going all the way through the stem. Start your cut from the top of the cauliflower down through the base/stem.
The base of cauliflower has many larger stem pieces. Cut the cauliflower into florets. Bit size pieces will do the job.
Season the cauliflower at this point and try to cover most of the cauliflower. You do not need to cover 100%
Arrange the cauliflower on the cookie sheet with the flat edges down. This will help create a nice roasted presentation.
Roast @ 375 degress for 25 to 35 minutes
Cooking Crispy Chicken Thighs
Starting with a cold cast-iron skillet, add the chicken and turn on your stove's heat to medium heat. Placing the chicken thighs in the pan, try to not overcrowd.TIP: When placing each piece of chicken in the pan. Wipe any pieces of garlic off the skin side. This will help ensure no burning of garlic. The garlic did its job flavoring while you prepared the cauliflower and will remain on the non-skin side.
The skillet will come up to temperature lowly. You'll start to hear the chicken skin start to sing to you by making a soft frying sound. This is your key to your heat level. You do not want the chicken to be talking too loud. This process is to be done slowly and render out the skin's fat.
You'll cook the chicken 70% of the way on the skin side. Once you like the crispiness of the skin, turn the chicken over in the pan then place the skillet into the oven with the cauliflower. @ 375 degrees until cooked.