Roasted Persian Chicken and Cauliflower
From Marks Daily Apple blog
In this Persian-inspired recipe, chicken and cauliflower are perfumed with saffron, cinnamon, cardamom, turmeric, black pepper and other spices, then roasted until crisp. The cauliflower is dotted with goji berries, pistachios and slivered almonds, and the chicken is finished with a dusting of parsley and mint. Combined, this is a fragrant, deeply flavorful meal.
Chicken
6 to 8 bone-in, skin-on chicken thighs
1 tablespoon cumin seeds, or 1 tablespoon ground (15 ml)
1 tablespoon coriander seeds, or 1 tablespoon ground (15 ml)
4 whole cardamom pods, or ¼ teaspoon ground (1.2 ml)
1-inch/2.5 cm piece cinnamon stick, or 1 teaspoon ground (5 ml)
1/2 teaspoon ground allspice (2.5 ml)
1/4 teaspoon ground black pepper (1.2 ml)
1 teaspoon kosher salt (5 ml)
Cauliflower
1 head cauliflower, halved, cored, and thinly sliced
1/4 cup extra virgin olive oil (60 ml)
1/4 teaspoon saffron threads, crumbled pepper (1.2 ml)
1/2-inch piece cinnamon stick
1/4 teaspoon ground pepper (1.2 ml)
1 teaspoon cumin seeds, or 1 teaspoon ground (5 ml)
1/2 teaspoon ground turmeric (2.5 ml)
1/4 teaspoon ground black pepper (1.2 ml)
1/2 teaspoon kosher salt (2.5 ml)
1/4 cup goji berries, soaked in warm water for 5 minutes and drained (30 g)
1/3 cup slivered almonds, raw or lightly toasted (50 g)
1/4 cup raw pistachios (40 g)
1/4 cup finely chopped parsley (60 ml)
1/4 cup finely chopped mint (60 ml)
Step by step instructions are here
http://www.marksdailyapple.com/roasted-persian-chicken-and-cauliflower/ 
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