Chicken thighs with mint green pea puree

Ingredients:

• 8 small chicken thighs with skin and bones (150-170 g each)
• 1 small head cauliflower (preferably purple), trimmed and cut into small florets
• 1 red onion, cut into 8 wedges
• 2 tablespoons extra-virgin olive oil
• 1.5 tsp ground coriander
• 1 tsp sweet paprika
• 3 cloves of garlic (1 grated, 2 thinly sliced)
• Grated zest of 2 lemons + extra lemon wedges for serving
• 1 package (280 g) of frozen green peas
• 2 tablespoons unsalted butter
• 0.5 cup fresh mint

Preparation:

1. Preheat oven to 230°C, line a baking sheet with foil.
2. In a large bowl, toss the cauliflower and red onion with 1 tablespoon olive oil; arrange on one side of the prepared baking sheet. In the same bowl, toss the chicken with the remaining 1 tablespoon olive oil, coriander, paprika, grated garlic, and half the lemon zest; arrange the thighs, skin side up, on the other side of the baking sheet. Season the vegetables and chicken with salt and black pepper. Roast until the vegetables are golden brown and the chicken is cooked through and crispy, about 30 minutes.
3. About 10 minutes before the chicken is done, combine the green peas, 1/4 cup water, and chopped garlic in a medium microwave-safe bowl. Cover with plastic wrap and poke a small hole in the plastic wrap. Microwave until heated through, about 5 minutes.
4. Place in a food processor and add the butter, mint, and remaining lemon zest; process until smooth, adding more water if needed. Season with salt and pepper to taste.
5. Serve the chicken with roasted vegetables, mushy peas and lemon wedges.