One-Pan Peruvian Chicken with Cauliflower and Sweet Potatoes

I really enjoy cooking and trying new things. I love my foodi, instant pot, dutch oven, and my crepe maker :) I love making meals from scratch and enjoying the fruits of my labor.

6 tablespoons extra-virgin olive oil, divided

¼ cup fresh mint leaves

6 garlic cloves, peeled

3 ½ teaspoons pepper, divided

1 tablespoon ground cumin

1 tablespoon sugar

2 teaspoons grated lime zest plus ¼ cup juice (2 limes)

2 teaspoons table salt, divided

2 teaspoons smoked paprika

2 teaspoons dried oregano

½ habanero chile, stemmed and seeded

4 (10-ounce) chicken leg quarters, trimmed

1 small head cauliflower (1½ pounds), cored and cut into 1½-inch florets

1 pound sweet potatoes, peeled and cut into 1-inch pieces

1 small red onion, halved and sliced through root end into ½-inch-thick wedges

3 cups (3 ounces) baby arugula

View Nutritional Information i

subheading: BEFORE YOU BEGIN:

You can substitute 1 tablespoon of minced serrano chile for the habanero, if desired. Wear gloves when handling the chile.

Directions at cookscountry.com

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