Yogurt plays double-duty in this Indian feast! Mixed some of the yogurt with ginger and spices as a quick marinade for chicken and mix the rest with cucumber to make raita for cooling richness.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salt and Pepper*
Before starting, preheat the oven to 450°F and wash and dry all produce. Peel, then mince or grate 1 tbsp ginger (dbl for 4ppl). Combine the ginger, Indian spice and half the yogurt in a large bowl. seasoning. Pat chicken dry with paper towels then cut into 1-inch pieces. Season with salt and pepper. Add chicken to bowl with yogurt mixture and toss to combine.
While chicken marinates, add 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Cut cauliflower into bite-sized pieces. Cut tomatoes into 1/2-inch pieces. Zest half the lime. Cut lime into wedges. (1 lime for 4 ppl).
Add chicken marinade, cauliflower, tomatoes and 2 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Toss to combine then arrange in a single layer. (NOTE: Use two parchment-lined baking sheets for 4ppl). Roast in the middle of the oven, stirring halfway through, until tender 18-20 min.*** (NOTE: For 4 ppl, bake in top and middle of the oven, rotating pans halfway through.)
While chicken and veggies roast, add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
Stir together lime zest, remaining yogurt and 1/2 tsp sugar (dbl for 4ppl) in a small bowl. Season with salt and pepper.
When rice is tender, fluff with a fork. Stir in peas and 1 tbsp butter (dbl for 4ppl) Season with salt. Divide pilau rice among plates. Top with chicken and veggies. Spoon lime-yogurt over chicken and squeeze over a lime wedge, if desired.