Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Chicken Legs with Green Ball Cauliflower, Seared Grapefruit

& Yogurt Sauce

  • icon_serves Created with Sketch.
    Servings
  • icon_cals Created with Sketch.
    Nutrition
    Est. calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Believe it or not, cauliflower isn’t always white! Some varieties are orange, purple or Green Ball, like the one we used in this recipe. No matter what the color, it’s always just as nutritious—low in calories, with plenty of vitamin C and fiber, even a little protein. Roasting and browning it in a hot oven is our favorite way of preparing it to caramelize the natural sugars.

fresh
ingredients
Chicken Legs with Green Ball Cauliflower, Seared Grapefruit & Yogurt Sauce
Title
  • 1 Grapefruit
  • 1 clove Garlic
  • 1 bunch Dill
  • 1 Lemon
  • ½ head Green Ball Cauliflower
  • 2 Chicken Legs
  • ¾ cup Plain Low-Fat Yogurt
  • 2 Tbsps Micro Celery
tried-and-true
kitchen tools
step-by-step
instructions
Prepare your ingredients:
1 Prepare your ingredients:
Preheat the oven to 425°F. Wash and dry the fresh produce. With a knife, peel the grapefruit to remove the white pith, then slice it crosswise into rounds. Peel the garlic, and then mince it until it resembles a paste. Finely chop the dill. Cut the lemon in half. Cut the cauliflower into florets, discarding the thickest stems.
Start cooking the chicken:
2 Start cooking the chicken:
In a large pan, heat some olive oil on medium until hot. Pat the chicken dry with paper towels, then season it with salt and pepper. Add the chicken to the pan, skin side down, and cook 7 to 8 minutes, or until browned. Transfer the chicken skin side up to a lightly oiled baking sheet. (For easy cleanup, line the baking sheet with foil).
Finish cooking the chicken & roast the cauliflower:
3 Finish cooking the chicken & roast the cauliflower:
Add the cauliflower to the baking sheet with the chicken; drizzle it with a little olive oil and season with salt and pepper. Roast in the oven 8 to 10 minutes, or until the chicken is cooked through, and the cauliflower is lightly browned.
Make the sauce:
4 Make the sauce:
While the chicken and cauliflower roast, in a small bowl, combine the yogurt, garlic, dill, and a few squeezes of lemon juice. Season with salt and pepper to taste.
Sear the grapefruit:
5 Sear the grapefruit:
Wipe out the pan used for the chicken. Heat it on medium-high until hot. Add the grapefruit rounds, and cook 2 to 3 minutes per side, or until browned.
Plate your dish:
6 Plate your dish:
Spoon some yogurt sauce on 2 plates. Divide the chicken, cauliflower, and grapefruit between the plates. Garnish with the micro celery. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare your ingredients:
1 Prepare your ingredients:
Preheat the oven to 425°F. Wash and dry the fresh produce. With a knife, peel the grapefruit to remove the white pith, then slice it crosswise into rounds. Peel the garlic, and then mince it until it resembles a paste. Finely chop the dill. Cut the lemon in half. Cut the cauliflower into florets, discarding the thickest stems.
2 Start cooking the chicken:
In a large pan, heat some olive oil on medium until hot. Pat the chicken dry with paper towels, then season it with salt and pepper. Add the chicken to the pan, skin side down, and cook 7 to 8 minutes, or until browned. Transfer the chicken skin side up to a lightly oiled baking sheet. (For easy cleanup, line the baking sheet with foil).
Start cooking the chicken:
Finish cooking the chicken & roast the cauliflower:
3 Finish cooking the chicken & roast the cauliflower:
Add the cauliflower to the baking sheet with the chicken; drizzle it with a little olive oil and season with salt and pepper. Roast in the oven 8 to 10 minutes, or until the chicken is cooked through, and the cauliflower is lightly browned.
4 Make the sauce:
While the chicken and cauliflower roast, in a small bowl, combine the yogurt, garlic, dill, and a few squeezes of lemon juice. Season with salt and pepper to taste.
Make the sauce:
Sear the grapefruit:
5 Sear the grapefruit:
Wipe out the pan used for the chicken. Heat it on medium-high until hot. Add the grapefruit rounds, and cook 2 to 3 minutes per side, or until browned.
6 Plate your dish:
Spoon some yogurt sauce on 2 plates. Divide the chicken, cauliflower, and grapefruit between the plates. Garnish with the micro celery. Enjoy!
Plate your dish: