Cumin-Crusted Chicken Thighs with Cauliflower “Couscous”
8 (5- to 7-ounce) bone-in, chicken thighs
1 1/4 teaspoons, table salt, divided
1 1/4 teaspoons, pepper, divided
1 tablespoon, vegetable oil
4 teaspoons, cumin seeds
1 head, cauliflower (2 pounds), cored and cut into 1/2-inch pieces
*one green bell pepper, cut into small pieces
1 teaspoon, paprika
1/2 cup, chopped fresh mint, plus 2 tablespoons torn mint leaves
1 1/2 teaspoons, grated lime zest, plus lime wedges for serving
Adjust oven rack to upper-middle position and heat oven to 375 degrees. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook until well browned, about 7 minutes. Transfer chicken, skin side up, to rimmed baking sheet (do not wipe out skillet) and sprinkle 2 teaspoons cumin seeds over top. Roast until chicken registers 175 degrees, about 15 minutes.
Meanwhile, working in 2 batches, pulse cauliflower in food processor to 1/4- to 1/8-inch pieces, about 6 pulses. Heat fat remaining in skillet over medium-high heat until shimmering. Add cauliflower, bell pepper, paprika, remaining 3/4 teaspoon salt, remaining 3/4 teaspoon pepper, and remaining 2 teaspoons cumin seeds and cook until just tender, about 7 minutes. Off heat, stir in chopped mint and lime zest.
Serve chicken with cauliflower “couscous” and lime wedges, sprinkling torn mint leaves over top.