Login to Save Like

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

Eating Well