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Makes 1 1/4 cups

1 cup non-fat, plain Greek strained yogurt
1/4 cup water
1/2 teaspoon ground cumin
1/4 teaspoon crushed dried chili flakes

In a small serving bowl, mix together the yogurt and water. Add the cumin and dried chili flakes and mix again. Serve with the roasted chicken, vegetable sambal, and rice.

Copyright Nina Simonds

Six Servings

2 medium fennel bulbs, about 1 ½  pounds with stalks, rinsed and trimmed,
leaving 1/8-inch of the root base to hold the fennel together
3 sweet potatoes, weighing about 2 ½  pounds
3 leeks, white and light green parts only, sliced in half lengthwise, rinsed  thoroughly and drained

Flavorings, mixed together:
½ cup extra-virgin olive oil
½ cup Balsamic vinegar
3 tablespoons soy sauce
1 tablespoons minced garlic

1. Preheat the oven to 425 degrees Cut each fennel bulb lengthwise in half, then cut the fennel into slices about ¼- inch thick and 2- inches long. Cut slices into strips. Put in the bowl .
2. Peel the sweet potatoes and cut each in half. Cut each half into slices about 1-inch thick, cut into strips, then put in the bowl. Cut the leek halves lengthwise again and then cut into strips about 2 inches long. Put in the bowl with the other vegetables.
3. Pour in the Flavorings and toss lightly to coat. Brush or spray a jelly roll pan with a lip. Arrange the vegetables in the pan and cover with aluminum foil. Bake the vegetables about 25 minutes until tender. Uncover and cook another 10 to 15 minutes until they edges are golden brown.
Serve in the juice.