I divide this recipes into 3 parts. Yogurt Chicken with Ginger-Coriander Chutney Black Rice with Apricots and Almonds Carrots with Mint Ingredients Chicken 1 garlic clove, grated 1 cup plain nonfat Greek yogurt 2 tablespoons olive oil plus more for brushing 1/4 teaspoon Hungarian hot paprika or cayenne pepper 1 teaspoon kosher salt 1 1/2 pounds skinless, boneless chicken thighs, trimmed of fat and gristle, each cut into 2-3 pieces Chutney 1 bunch cilantro, chopped 1 serrano chile, seeded, minced 1/4 cup unsweetened flaked organic coconut 1 1/2 tablespoons fresh lemon juice 1 tablespoon chopped peeled ginger 3/4 teaspoon kosher salt Olive oil (for brushing) Preparation Chicken Whisk together garlic, yogurt, 2 Tbsp. oil, paprika, and salt in a large bowl. Add chicken; toss to coat with marinade. Cover and chill for at least 20 minutes and up to 1 day. Chutney Purée cilantro, chile, coconut, lemon juice, ginger, salt, and 1/4 cup water in a blender or food processor until smooth. Set aside. Place a rack in middle of oven and another rack in top third of oven; preheat to 425°. Lightly brush a rimmed baking sheet with oil. Remove chicken from marinade, shaking off excess. Place in a single layer on prepared sheet. Bake chicken on middle rack until cooked through, 10-15 minutes. Turn on broiler and move chicken to upper rack. Broil until tops of chicken pieces are browned in spots, about 3 minutes. Serve chicken with chutney.