Name: Curried Chicken, Chickpea & Cauliflower Bake with Cilantro Raita
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ medium heads cauliflower; 1.02 kg chicken thighs, boneless skinless; 1 small bunch cilantro; 1 ½ English cucumbers; 3 (398 ml) cans garbanzo beans (chickpeas); 3 limes; 3 cups plain Greek yogurt; 1 ½ medium red onions; crushed red pepper; curry powder; extra virgin olive oil; honey; rice vinegar; salt

Curried Chicken, Chickpea & Cauliflower Bake with Cilantro RaitaCurried Chicken, Chickpea & Cauliflower Bake with Cilantro Raita — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ medium heads cauliflower

1.02 kg chicken thighs, boneless skinless

1 small bunch cilantro

1 ½ English cucumbers

3 (398 ml) cans garbanzo beans (chickpeas)

3 limes

3 cups plain Greek yogurt

1 ½ medium red onions

crushed red pepper

curry powder

extra virgin olive oil

honey

rice vinegar

salt

Instructions

Preheat oven to 230°C (450°F).

Place vinegar, honey, and salt in a medium bowl; stir to combine the pickling liquid.

Peel, halve, and slice onions crosswise into thin half-moons. Add to the bowl with the pickling liquid, stir to combine, and set aside.

Wash and dry the fresh produce.

Drain and rinse chickpeas. Divide between two baking sheet pans and pat dry with paper towels.

Separate each cauliflower head into bite-sized florets and cut stems into smaller pieces. Add to the baking sheets with the chickpeas.

Pat the chicken thighs dry with paper towels and cut into bite-sized pieces. Add to the baking sheets, drizzle with oil, then season with curry powder and salt. Stir to coat and spread out in an even layer.

Place baking sheets in the oven and roast, stirring halfway through, until chickpeas are crisp, cauliflower is fork-tender, and chicken is cooked through, about 20 minutes. Remove from oven.

Meanwhile, using a clean cutting board, peel, trim, and grate cucumbers. Use paper towels or a clean cloth to squeeze excess moisture out of the grated cucumber. Place in another medium bowl.

Juice half of the limes into the bowl with the cucumber. Cut remaining limes into wedges and set aside for serving.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl along with yogurt, additional honey, crushed red pepper, and salt; stir to combine the raita.

Divide chicken bake between plates or bowls; top with pickled onion. Serve with raita on the side and enjoy!

Open this recipe in Flambette