Curried Chicken with Sweet Potatoes & Cauliflower

From EatingWell: Fall 2002, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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:

"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...

Curried Chicken with Sweet Potatoes & Cauliflower Recipe

4 servings

Active Time: 30 minutes

Total Time: 5 1/2 hours (including marinating time)

Nutrition Profile

High calcium | High fiber | High potassium | View Complete Nutrition Guidelines»

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

Preparation

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°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.

Tips & Notes

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.

Nutrition

Per serving: 473 calories; 26 g fat (6 g sat, 11 g mono); 154 mg cholesterol; 34 g carbohydrates; 52 g protein; 7 g fiber; 655 mg sodium; 1183 mg potassium.

Nutrition Bonus: Fiber (30% daily value), Vitamin A (440% dv), Vitamin C (110% dv), Iron (20% dv), Folate (2% dv).

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 vegetable, 6 lean meat, 1 1/2 fat