Coriander Chicken Thighs with Cauliflower and Herbed Yogurt
By America's Test KitchenPublished on February 14, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed1 ¾ teaspoons table salt, divided1 ½ teaspoons ground coriander 1 teaspoon pepper, divided2 tablespoons extra-virgin olive oil 1 head cauliflower (2 pounds), cored and cut into 1-inch florets10 ounces cherry tomatoes, quartered1 garlic clove, minced½ cup plain whole-milk yogurt 3 tablespoons chopped fresh mint, plus ½ cup torn leaves1 tablespoon lemon juice
Before You Begin
Fresh basil can be substituted for the mint, if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Sprinkle chicken with ¾ teaspoon salt, coriander, and ½ teaspoon pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken, skin side down, until skin is browned and crispy, about 7 minutes. Flip chicken and continue to cook 3 minutes longer. Transfer chicken, skin side up, to rimmed baking sheet and roast until chicken registers 175 degrees, about 17 minutes.
- Meanwhile, heat fat left in skillet over medium-high heat until shimmering. Add cauliflower, ¾ teaspoon salt, and ¼ teaspoon pepper and cook until tender and browned, stirring occasionally, 12 to 14 minutes. Off heat, stir in tomatoes and garlic.
- Combine yogurt, chopped mint, lemon juice, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper in bowl. Transfer cauliflower to platter and sprinkle with mint leaves. Serve chicken with cauliflower and yogurt sauce.
Time
30 minutesYield
Serves 4Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
1 ¾ teaspoons table salt, divided
1 ½ teaspoons ground coriander
1 teaspoon pepper, divided
2 tablespoons extra-virgin olive oil
1 head cauliflower (2 pounds), cored and cut into 1-inch florets
10 ounces cherry tomatoes, quartered
1 garlic clove, minced
½ cup plain whole-milk yogurt
3 tablespoons chopped fresh mint, plus ½ cup torn leaves
1 tablespoon lemon juice
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
1 ¾ teaspoons table salt, divided
1 ½ teaspoons ground coriander
1 teaspoon pepper, divided
2 tablespoons extra-virgin olive oil
1 head cauliflower (2 pounds), cored and cut into 1-inch florets
10 ounces cherry tomatoes, quartered
1 garlic clove, minced
½ cup plain whole-milk yogurt
3 tablespoons chopped fresh mint, plus ½ cup torn leaves
1 tablespoon lemon juice
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
1 ¾ teaspoons table salt, divided
1 ½ teaspoons ground coriander
1 teaspoon pepper, divided
2 tablespoons extra-virgin olive oil
1 head cauliflower (2 pounds), cored and cut into 1-inch florets
10 ounces cherry tomatoes, quartered
1 garlic clove, minced
½ cup plain whole-milk yogurt
3 tablespoons chopped fresh mint, plus ½ cup torn leaves
1 tablespoon lemon juice
Why This Recipe Works
Cutting the cauliflower into 1-inch florets ensured quick, even cooking.
Before You Begin
Fresh basil can be substituted for the mint, if desired.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Sprinkle chicken with ¾ teaspoon salt, coriander, and ½ teaspoon pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken, skin side down, until skin is browned and crispy, about 7 minutes. Flip chicken and continue to cook 3 minutes longer. Transfer chicken, skin side up, to rimmed baking sheet and roast until chicken registers 175 degrees, about 17 minutes.
- Meanwhile, heat fat left in skillet over medium-high heat until shimmering. Add cauliflower, ¾ teaspoon salt, and ¼ teaspoon pepper and cook until tender and browned, stirring occasionally, 12 to 14 minutes. Off heat, stir in tomatoes and garlic.
- Combine yogurt, chopped mint, lemon juice, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper in bowl. Transfer cauliflower to platter and sprinkle with mint leaves. Serve chicken with cauliflower and yogurt sauce.
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