Spiced Chicken with Mint Yogurt Sauce, Carrot Almond Rice, and Roasted Cauliflower

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. On a sheet pan, toss the cauliflower with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the lemon zest. Spread in a single layer.

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   2. Roast the cauliflower for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until tender and browned at the edges.

3. 3

   3. In a bowl, mix the chicken with 2 tablespoons Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon olive oil, sweet paprika, ground cumin, ground coriander, ground cinnamon, red pepper flakes if using, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

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   4. Heat a large skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side, until deeply golden and fully cooked through. Remove from the heat and keep covered.

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   5. In a medium pot, heat the remaining 1 tablespoon olive oil over medium heat. Sauté the onion for 3 minutes. Add half of the garlic and cook for 30 seconds more.

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   6. Add the basmati rice and stir for 1 minute. Add the grated carrot, hot chicken broth or water, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes.

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   7. Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork, then stir in the sliced almonds, fresh parsley, and some of the remaining lemon zest.

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   8. Meanwhile, in a small bowl, mix the remaining Greek yogurt with the rest of the garlic, fresh mint, the remaining tablespoon of lemon juice, the rest of the lemon zest, and a pinch of salt.

9. 9

   9. Serve the carrot almond rice as the base, place the spiced chicken on top or alongside, add the roasted cauliflower, and finish with the mint yogurt sauce.

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    10. If desired, let the chicken rest for 2 minutes before serving to keep it juicy, and spoon any pan juices over the rice.