Ingredients
- 0.5 cups plain Greek yogurt, plus more for garnishing
- 1.0 cloves garlic, grated
- 1-inch piece fresh ginger, peeled and grated
- 0.5 teaspoons sweet paprika
- 0.5 teaspoons ground tumeric
- 1.0 teaspoons curry powder
- 1.0 boneless, skinless chicken thighs
- 1.5 cups cauliflower florets (1-inch pieces)
- 1.5 cups diced Yukon Gold potatoes (½-inch pieces)
- 0.25 cups roughly chopped fresh mint or cilantro
- cooking oil
- kosher salt and black pepper
Equipment
mixing bowls
Brava metal tray
Nutrition Information
Allergens: None
Instructions
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1Marinate chicken
- In medium bowl, stir together yogurt, garlic, ginger, paprika, turmeric, ½ teaspoon curry powder and a pinch of salt and pepper.
- Add chicken thighs and stir to coat evenly.
- Cover and refrigerate for 20–30 minutes.
- While chicken marinates, prepare vegetables.
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2Prep vegetables
- In another medium bowl, toss together cauliflower, potatoes, remaining ½ teaspoon curry powder, 1 tablespoon cooking oil and a pinch of salt and pepper.
- Evenly spread vegetables in Zones 1, 2 and 3 of Brava metal tray.
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3Roast chicken & vegetables
- Remove chicken from marinade; shake off excess marinade.
- Move vegetables as needed to make room for chicken thighs and place on metal tray.
- Slide metal tray into top shelf.
- Select “Chicken Tikka” on your Brava touchscreen and follow instructions.
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4Finish & serve
- When your food is done, arrange chicken and vegetables on serving platter.
- Garnish with dollops of yogurt and sprinkle with mint or cilantro.