Name: Coriander Chicken Thighs with Cauliflower and Herbed Yogurt
Total time: 30 min
Yield: Serves 4
Ingredients: 8 (5- to 7-ounce) bone-in chicken thighs, trimmed; 1 3/4 teaspoons table salt, divided; 1 1/2 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; 1/2 cup plain whole-milk yogurt; 3 tablespoons chopped fresh mint, plus ½ cup torn leaves; 1 tablespoon lemon juice

Why This Recipe Works

We employed a two-pronged cooking method here to ensure that the chicken was on the table in less than an hour. First, we browned the chicken skin-side down in a nonstick skillet before transferring it to a rimmed baking sheet and placing the sheet in a hot oven to finish cooking. With our skillet empty, we could now use it to cook the cauliflower. Cutting the cauliflower into 1-inch florets ensured quick, even cooking. Yogurt, fresh mint, and lemon juice made for a quick sauce.

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.