Curried Yogurt Chicken with Indian Spiced Chickpeas and Jasmine Rice

Curried Yogurt Chicken 

One pack boneless, skinless, organic chicken thighs (about 6 pieces)

1 1/2 cups greek 0% or 2% yogurt

2 tbs. fresh cilantro

1/2 tsp. garam masala

1 tsp. mild curry powder

1 tsp. garlic powder

1/4 tsp. cardamom

1 tsp. salt or to taste

Preheat oven 350 degrees.

In a bowl, combine yogurt,  herbs/spices, and half the salt. Sprinkle the rest of the salt over the chicken thighs. Pour yogurt mixture over the chicken thighs in a baggy or a baking dish. Let marinate at least one hour (up to overnight) - the longer the better. If you are marinating in a baggy, transfer chicken to a baking dish at this time. Bake for 35-40 minutes or until thighs are cooked through - time depends on the thickness of your chicken.

Indian Spiced Chickpeas with Jasmine Rice

1 can organic chickpeas (garbanzo beans) rinsed and drained

1 package of microwavable Jasmine rice cooked according to box directions (you can find it at Trader Joe's or Whole Foods) or about 3 cups of home made Jasmine rice

1 cup organic light coconut milk

2 tbs. Earth Balance or Ghee (or a combination of both)

1/4 cup fresh cilantro, chopped

2 cloves garlic, chopped

4-5 pitted dates, chopped (optional, or you can substitute raisins)

1 tsp. salt or to taste

1/2 tsp. garam masala

1/2 tsp. curry powder

1/4 tsp. cardamom

1/8 tsp. ground coriander

In a skillet, melt Earth Balance/Ghee over medium-high heat. Add garlic and saute for about 30 seconds. Add remaining spices (except for fresh cilantro) and heat them for 30-45 seconds to release the flavor. Add chickpeas and saute 3-4 minutes. Stir in coconut milk and dates if you are using them. Add cooked rice and top with fresh cilantro. If you'd like a sweeter dish and are not using dates or raisins, you can add 2-3 tsp. of sugar instead.