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Diabetes Bites Newsletter

Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes

Sumac Chicken with Cauliflower and Carrots

Original Recipe: Cooking Light

INGREDIENTS:

  • 6 tablespoons olive oil, divided
  • 1 tablespoon sumac
  • 1 1/4 teaspoons kosher salt, divided
  • 1 teaspoon light brown sugar
  • 1 teaspoon paprika
  • 1/4 teaspoon ground red pepper
  • 1 pound cauliflower florets
  • 2 (6-oz.) pkg. small rainbow carrots halved lengthwise
  • 1 pound bone-in chicken thighs, skinned
  • 1 pound skinless drumsticks
  • 1 small lemon, halved lengthwise and thinly sliced
  • 1 small red onion, cut into 3/4-in. wedges
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove

DIRECTIONS:

  1. Preheat the oven to 425°F.
  2. Combine 3 tablespoons oil with sumac, 1 teaspoon salt, brown sugar, paprika, and red pepper in a medium bowl. Place cauliflower and carrots on a foil-lined baking sheet. Add half of oil mixture; toss to coat. Add chicken thighs, drumsticks, and lemon slices to the pan. Rub the remaining oil mixture over the chicken. Bake at 425°F for 20 minutes. Stir vegetables. Sprinkle onion wedges over the pan. Bake at 425°F for 20 more minutes or until chicken is done.
  3. Combine remaining 3 tablespoons oil, parsley, and remaining ingredients in a small bowl. Spoon parsley mixture evenly over chicken and vegetables
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