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Curried Chicken and Cauliflower with Apricot Relish

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Makes 4 servings 1x

Time 30 minutes

In How to Cook Everything Fast, recipe directions are separated into “prep” and “cook.” Here, we’ve made that distinction with italics for prep-work and plain text for cooking. This reflects the most efficient order and timing of tasks. 

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Ingredients

  • 4 tablespoons good-quality vegetable oil
  • 2 cups yogurt
  • 2 tablespoons curry powder
  • Salt and pepper
  • 1 small head cauliflower (1 pound)
  • 4 to 6 boneless, skinless chicken thighs (about 1 pound)
  • 1 small red onion or large shallot
  • 1 inch fresh ginger
  • 1 cup dried apricots (about 6 ounces)
  • 1 bunch fresh cilantro
  • 1/4 cup cider vinegar

Instructions

  1. Heat the oven to 450°F. Grease a rimmed baking sheet with 2 tablespoons vegetable oil.
  2. Put 2 cups yogurt and 2 tablespoons vegetable oil in a large bowl. Add 2 tablespoons curry powder and a sprinkle of salt and pepper and whisk to combine.
  3. Trim the cauliflower and break or chop it into small florets. Add them to the bowl and toss to coat.
  4. Fish the florets out of the marinade with a slotted spoon, shaking to let as much of the marinade as possible drop back into the bowl. Spread out the florets on half of the baking sheet in a single layer.
  5. Cut the chicken into large chunks. Add them to the marinade and toss to coat.
  6. Transfer the chicken to the other half of the baking sheet the same way you did the cauliflower. Discard any marinade left in the bowl. Put the baking sheet in the oven and roast undisturbed for 15 minutes.
  7. Trim, peel, and chop the onion or shallot and put it in a small bowl.
    Trim, peel, and chop 1 inch ginger; add it to the bowl.
    Chop 1 cup dried apricots; add them to the bowl.
    Chop 1/2 cup cilantro tender stems and leaves; add them to the bowl.
  8. Add 1/4 cup cider vinegar to the relish with a sprinkle of salt and pepper, and stir to combine. Taste and adjust the seasoning.
  9. Stir the chicken and cauliflower, keeping them on their separate sides. Return the pan to the oven and cook until the chicken is no longer pink inside and the cauliflower can be easily pierced with a fork, another 5 to 10 minutes. Serve the chicken and cauliflower with the apricot relish.

— Recipe from How to Cook Everything Fast

Recipe variations

Curried Chicken and Squash with Apricot Relish Instead of the cauliflower, peel and seed 1 small butternut squash; cut it into 1-inch chunks. Marinate and roast it as described in the recipe.

Curried Chicken and Eggplant with Cilantro-Mint Relish Instead of the cauliflower, trim 1 or 2 large or several small eggplants (about 1 pound). Peel if you like, then cut into 1-inch cubes. Marinate and roast as described in the recipe. Instead of the apricots, chop a small bunch of fresh mint (about 1 cup) for the relish.

Rosemary Chicken and Cauliflower with Tomato Relish Substitute 2 tablespoons chopped fresh rosemary for the curry powder in the marinade. Instead of the apricots, core and chop 5 or 6 ripe plum tomatoes. Use balsamic vinegar instead of cider vinegar and fresh basil or parsley instead of the cilantro.