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Curried Chicken with Sweet Potatoes & Cauliflower

Fall 2002, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.8 (44 votes)

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.



READER'S COMMENT:
"My family and I really liked this recipe especially the roasted cauliflower and sweet potatoes! We didn't have the peanuts but they weren't missed. Adding the cilantro is a nice touch of flavor at the end. "
Curried Chicken with Sweet Potatoes & Cauliflower

7 Reviews for Curried Chicken with Sweet Potatoes & Cauliflower

10/15/2009
Anonymous

A disaster. Did anyone cook this before putting it on your site. I had to put the veggies after an hour in the microwave. Then my husband pushed the plate away from the table and said 'THIS IS ALL i CAN EAT". And he always appreciates what I cook. I liked the idea of the curry, etc. but it did not turn out. I do not recommend it. In fact, given the effort , I would avoid it like the plague.

Comments
09/21/2009
Anonymous

Great new dish - I would prefer it to be saucy, but it was flavorful and a nice change with the roasted cauliflower. Would skip the peanuts next time, surprisingly.

Halen, Louisville, CO

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