ROASTED CURRY CHICKEN AND CAULIFLOWER

Better Homes & Gardens - - Food -

HANDS-ON TIME 10 min. TO­TAL TIME 35 min.

1. Pre­heat oven to 450°F. In a re­seal­able plas­tic bag com­bine ¼ cup yo­gurt, 2 Tbsp. olive oil, the curry pow­der, ½ tsp. salt, and ¹∕8 tsp.

black pep­per. Add chicken and cauliflower; shake to coat. Ar­range in a 15×10×1-inch bak­ing pan. Bake 25 to 30 min­utes or un­til chicken is done (175°F), turn­ing chicken and stir­ring cauliflower half­way through.

2. Mean­while, in a small bowl stir to­gether re­main­ing yo­gurt, the cu­cum­ber, gar­lic, ¼ tsp. salt, and ¹∕8 tsp. black pep­per. Serve chicken and cauliflower with sauce and a sprin­kle of mint. Makes 4 serv­ings. EACH SERV­ING 327 cal, 15 g fat, 163 mg chol,

611 mg sodium, 8 g carb, 3 g fiber, 4 g sug­ars,

40 g pro. A cool cu­cum­ber and yo­gurt sauce tem­pers the chicken’s spice. An­other night, spoon the stir-to­gether sauce over spice-rubbed lamb or steak.

BONE-IN, SKIN-ON CHICKEN THIGHS4

CAULIFLOWER 1 small head, cutinto flo­rets

PLAIN GREEKYO­GURT¾ cup

CURRY POW­DER2 tsp.

CU­CUM­BER½ cup chopped

GAR­LIC1 clove, minced

MINT LEAVES2 Tbsp.

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