Servings: 4

Chicken & Vegetables: subheading: Chicken & Vegetables:
1 1/2 pounds boneless skinless chicken thighs 1 ½ pounds boneless skinless chicken thighs
1 large red yam, cut into 1/2" cubes (about 2 cups) 1 large red yam, cut into ½" cubes (about 2 cups)
2 cups small cauliflower florets (from about half a head of cauliflower) 2 cups small cauliflower florets (from about half a head of cauliflower)
1 yellow onion, cut into chunks 1 yellow onion, cut into chunks
3 large carrots, sliced into 1/2 inch chunks or 12-15 baby carrots 3 large carrots, sliced into ½ inch chunks or 12 to 15 baby carrots
3 Tbs olive oil 3 Tbs olive oil
1 1/2 tsp ground cumin 1 ½ tsp ground cumin
1 1/2 tsp ground turmeric 1 ½ tsp ground turmeric
1 1/2 tsp ground cinnamon 1 ½ tsp ground cinnamon
1/2 tsp garlic powder ½ tsp garlic powder
1/4 tsp cayenne pepper ¼ tsp cayenne pepper
1/2 tsp salt ½ tsp salt
1 tsp ground black pepper 1 tsp ground black pepper
Garnish: subheading: Garnish:
1/3 cup unsweetened dried cherries ⅓ cup unsweetened dried cherries
1/4 cup diced fresh cilantro ¼ cup diced fresh cilantro
1/4 cup chopped roasted pistachios ¼ cup chopped roasted pistachios
Yogurt sauce: subheading: Yogurt sauce:
1 large garlic clove 1 large garlic clove
1/3 cup plain greek yogurt (whole milk or 2%) ⅓ cup plain greek yogurt (whole milk or 2%)
1/4 cup feta crumbles ¼ cup feta crumbles
1 Tbs fresh lemon juice 1 Tbs fresh lemon juice
1 Tbs water, to thin 1 Tbs water, to thin
Salt and pepper, to taste Salt and pepper, to taste

Preheat oven to 425 degrees F. Use a stone bar pan or line a regular baking sheet with parchment paper or lightly grease.
Put chicken thighs, cubed yam, cauliflower, onion and carrot into a large bowl. Add olive oil and stir to coat evenly.
Put turmeric, cinnamon, cumin, garlic powder, cayenne pepper and salt and pepper in a small bowl and mix well to blend evening.
Sprinkle the seasoning over the oiled chicken & vegetables while stirring to evenly coat.
Pour onto baking pan. Bake for 25 to 35 minutes, rotating the pan and stirring vegetables halfway through to encourage even cooking. Bake until the carrots and yams are fork tender.
While the meal is cooking, you can make the yogurt sauce by adding the garlic, yogurt, feta, lemon juice and water to a food processor; process until smooth. Add a bit of salt and pepper to taste and process once more. Set aside until ready to serve.
Once chicken and veggies are done cooking, remove from oven and immediately sprinkle dried cherries, cilantro and pistachios on top.
Drizzle the yogurt sauce when serving on plates.