Apricot-glazed chicken with cauliflower cous cous

Method

1. Heat the oven to 180°C fan/gas 6 and season the chicken with salt. Heat 1 tbsp oil in a heavy-based ovenproof frying pan over a medium-high heat, then add the chicken, skin-side down, and cook for 5 minutes until the skin is golden. Meanwhile, combine the apricot jam, vinegar, ½ the garlic and 1 tsp pul biber in a bowl. Turn the chicken pieces over and pour the apricot mixture over them. Transfer to the oven and cook for 15-18 minutes (depending on size), basting with the apricot mixture halfway through.
2. While the chicken cooks, toss the cauliflower leaves with 1 tsp oil and a pinch of salt on a baking tray then spread into an even layer and roast for 8-10 minutes (below the chicken), until crisp on the edges.
3. Cut the cauliflower into chunks and put in a food processor, then whizz to a coarse crumb. Heat 2 tsp oil in a frying pan then cook the cauliflower rice and remaining garlic for 5-7 minutes, until warmed through and toasted. Season and stir through the roasted leaves, remaining pul biber and the mint. Serve on a platter with the sticky apricot chicken on top.
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