Roasted Curried Chicken with Sweet Potatoes & Cauliflower
A spiced yogurt marinade makes the chicken moist and succulent, even when roasted. This classic Indian dish stands on its own, or served with rice.
3/4 cup plain yogurt
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon ground ginger
1 clove garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper
Handful fresh cilantro leaves
8 boneless, skinless chicken thighs
1 large sweet potato, peeled and cut into 1/2-inch cubes
3 cups cauliflower florets (about 1 small head)
1 tablespoon extra-virgin olive oil
Freshly ground pepper, to taste
In a shallow glass baking dish, combine yogurt, curry powder, ginger, garlic, sea salt, cayenne and cilinatro. Transfer 1/4 cup of this mixture into a medium-sized bowl; cover and refrigerate. Add chicken to the dish, turning to coat each piece in the remaining marinade. Cover and set in the refrigerator for several hours (overnight is fine).
Preheat oven to 450°F. Lightly spray a large rimmed baking sheet with cooking spray.
Remove the chicken from the marinade and place on the prepared baking sheet. Toss sweet potato pieces with the reserved yogurt mixture in a medium bowl and, using a slotted spoon, place on the baking sheet. In another bowl, combine cauliflower florets with the olive oil and add to the baking sheet. Season vegetables with freshly grated salt and pepper to taste.
Roast chicken and vegetables, uncovered, for 15 minutes. Carefully turn the chicken over and stir the vegetables. Roast until the vegetables are tender and chicken is cooked through, about 15 minutes more.
Arrange chicken and vegetables on a platter or individual plates. If you wish, garnish with cashews and additional cilantro.
Tip: Soaking the cut vegetables in ice water for 15 minutes before roasting will make them more moist and tender when roasted.