Ancho-Chile Roasted Chicken with Salsa Verde and Charred Poblano Cauliflower Mash

Ingredients

• 6 bone-in chicken thighs
• 2 dried ancho chiles, rehydrated and blended into a paste
• 1 lb tomatillos, husked
• 3 poblano peppers
• 1 large head cauliflower, cut into florets
• 5 cloves garlic
• 0.5 white onion, quartered
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 lime
• 0.5 cup cilantro
• to taste salt

Instructions

1. 1

   Blend ancho chile paste with 2 cloves garlic, cumin, oregano, 2 tbsp olive oil, and salt; rub all over chicken thighs and marinate 20 minutes.

2. 2

   Char poblanos and tomatillos plus onion quarters and 2 garlic cloves under the broiler, turning often, 10-12 minutes until blackened in spots.

3. 3

   Peel and seed poblanos. Blend tomatillos, onion, garlic, cilantro, lime juice, and salt into a chunky salsa verde; separately dice one poblano and fold into the salsa.

4. 4

   Roast chicken skin-side up at 425°F for 35-40 minutes until deeply caramelized and cooked through; rest 10 minutes.

5. 5

   Meanwhile steam cauliflower until very tender, then blend with the remaining charred poblano, 1 tbsp olive oil, and salt until silky; keep warm.

6. 6

   Plate mash, top with chicken, and spoon salsa verde generously over everything.