Ingredients

The following ingredients have 4 Servings
  • 1/2 cup plain yogurt whole milk yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 6 fat garlic cloves
  • 1 tablespoon fresh ginger, sliced
  • 1 tablespoon ground coriander
  • 1 tablespoon ground  cumin
  • 2 teaspoons garam masala
  • 2 teaspoons paprika (not smoked)
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • ——
  •  1 1/2- 2 pounds chicken thighs (boneless, skinless) OR  tofu “filets” about 1 inch thick
  • 1 layer of vegetables, sliced or diced ½ inch thick (carrots, winter squash, sweet potato,onion, cauliflower, zucchini, peppers, potatoes, eggplant, parsnips …etc.)
  • olive oil
  • salt
  • pepper

Instruction

  • Preheat oven to 425F
  • Place all marinade ingredients together in a blender. Blend until smooth. Set 1/4 cup aside.
  • Place chicken or tofu in a bowl ( if using both, use separate bowls) and pour remaining marinade over top reserving the 1/4 cup for basting. Set chicken/ tofu aside.
  • Cut veggies to roughly ½ inch and place on a parchment lined sheet-pan. You want them fairly similar in thickness so they cook in about the same amount of time. Toss veggies with olive oil, salt and pepper and spread out.
  • Place marinated chicken/tofu over the veggies, spooning a couple teaspoons of the marinade over the veggies if you like. Go light.
  • Bake 25 minutes in the middle of the oven.
  • Baste the chicken and tofu with a little more of the remaining marinade. Bake 10 -12 more minutes or until chicken is done and veggies are tender.