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Ingredients

• 3/4 cup  nonfat plain yogurt
• 1 teaspoon  Madras-style curry powder, (see Ingredient note)
• 1 teaspoon  ground coriander
• 1 teaspoon  ground ginger
• 1 clove  garlic, minced
• 3/4 teaspoon  salt, divided
• 1/4 teaspoon  cayenne pepper
• 8   boneless, skinless chicken thighs, (about 1 1/2 pounds), trimmed (see Tip)
• 1   sweet potato, (about 1 pound), peeled and cut into 1/2-inch cubes
• 3 cups  cauliflower florets, (1 small head) or broccoli florets
• 1 tablespoon  extra-virgin olive oil
•   Freshly ground pepper, to taste
• 1/4 cup  chopped unsalted dry-roasted peanuts, or cashews
• 1/4 cup  loosely packed cilantro leaves

Description

Boneless, Skinless Chicken Thighs, With A Little Help From The Well-seasoned Yogurt Marinade, Remain Moist And Tender When Oven-roasted. Hint: Soaking The Prepared Vegetables In Ice Water For 15 Minutes Before Roasting Will Hydrate Them, Making Them More

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