Ingredients:
For the chicken use any or all of these dry spices to taste:
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1 teaspoon ground coriander
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1 teaspoon ground cumin
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1 teaspoon ground turmeric
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1 teaspoon ground cardamom
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1 teaspoon curry powder
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1 Tablespoon smoked paprika
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½ teaspoon cayenne powder
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¼ teaspoon ground cinnamon
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2 teaspoons kosher salt
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4 garlic cloves, minced
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1 Tablespoon fresh minced ginger or ½ teaspoon ground
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2 Tablespoons lemon juice
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2 Tablespoons olive oil
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1 cup plain whole milk yogurt
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2 lbs. (about 8) bone in chicken thighs (1 ½ pounds, boneless, thighs)
For the vegetables
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4 cups cauliflower or broccoli florets
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1 lb. cut carrots
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Olive oil, salt and pepper to taste
Instructions:
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Place all marinade ingredients through yogurt in a blender and blend until smooth.
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Place the chicken in a gallon freezer bag with the marinade and refrigerate for 1 hour (up to overnight).
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Preheat oven to 425 degrees
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Toss vegetables in oil, salt and pepper. Spread out on a rimmed sheet pan that is oiled.
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Place drained chicken in between the vegetables.
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Roast for 30 minutes on the center rack until chicken is cooked through and vegetables are tender. Boneless thighs will cook faster, so check after 25 minutes.
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Eat as is or with brown rice, whole grains, chickpeas, etc.
Serves 4; adapted from foodiecrush.com.
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