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 moist and tender when cooked.
nonfat plain yogurt
Madras-style curry powder, (see Ingredient note)
boneless, skinless chicken thighs, (about 1 1/2 pounds), trimmed (see Tip)
sweet potato, (about 1 pound), peeled and cut into 1/2-inch cubes
cauliflower florets, (1 small head) or broccoli florets
extra-virgin olive oil
Freshly ground pepper, to taste
chopped unsalted dry-roasted peanuts, or cashews
loosely packed cilantro leaves
Combine yogurt, curry powder, coriander
, ginger, garlic, 1/2 teaspoon salt and cayenne in a shallow glass dish; mix to blend. Reserve 1/4 cup of this mixture; cover and refrigerate. Add chicken to the remaining yogurt mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
Preheat oven to 450 degrees F. Lightly coat a large rimmed baking
sheet with cooking spray.
Remove the chicken from the marinade
and place on the prepared baking sheet. Toss sweet potato with the reserved yogurt mixture in a medium bowl and place on the baking sheet. Toss cauliflower with oil in a medium bowl and add to the baking sheet. Season vegetables with the remaining 1/4 teaspoon salt and pepper. 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, 10 to 15 minutes more.
Arrange chicken and vegetables on a platter or individual plates and garnish with peanuts (or cashews) and cilantro
Ingredient Tip: Madras-style curry
powder is hotter than standard curry powder. You can find it in specialty stores.
Tip: You can purchase chicken
thighs that have already been boned and skinned in most supermarkets. They can be quite fatty, so trim carefully. If you cannot find boneless, skinless chicken thighs, substitute bone-in thighs and pull off the skin. In Step 3, roast chicken for 10 minutes before adding the vegetables.
Calories 473, Total Fat 26 g, Saturated Fat 6 g, Monounsaturated Fat 11 g, Cholesterol 154 mg, Sodium 655 mg, Carbohydrate 34 g, Fiber 7 g, Protein 52 g, Potassium 1183 mg. Daily Values: Vitamin A 440%, Vitamin C 110%, Iron 20%. Exchanges: Starch 1.5,Vegetable 0.5,Lean Meat 6,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet