- Prep time 10 minutes
- Total time 40 minutes
- Portion size 4 servings
Ingredients
Mint-Cilantro Chutney (recipe, see right):
Method
Preheat oven to 400°F. In baking dish, combine yogurt, curry powder, honey, oil, lime juice and garlic. Season with salt and pepper. Add chicken thighs, turning to coat. (Make-ahead: Can be covered and refrigerated overnight.)
Bake until chicken is no longer pink, 25 to 30 minutes. Broil until chicken begins to brown, about 2 minutes. Sprinkle with chopped cilantro. Serve with Mint-Cilantro Chutney.
Mint-Cilantro Chutney
In food processor, purée 1 cup each fresh mint and cilantro, 1/4 cup coarsely chopped white onion, 2 tbsp each lime juice and water, 1 tbsp each grated fresh ginger and seeded and chopped fresh jalapeño pepper, 2 tsp sugar, 1/2 tsp ground cumin and 1/4 tsp salt (if necessary, add water, 1 tbsp at a time, for the desired consistency). (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) Makes about 1 cup.
Test Kitchen Tip: Wrap fresh mint and cilantro in a damp cloth or paper towel before storing them in the refrigerator’s crisper drawer; they’ll keep fresh up to 5 days.
Nutritional facts PER SERVING WITH 2 TBSP CHUTNEY: about
- Iron 3.2 mg
- Fibre 1 g
- Sodium 350 mg
- Sugars 11 g
- Protein 60 g
- Calories 510
- Total fat 23 g
- Cholesterol 310 mg
- Saturated fat 6 g
- Total carbohydrate 14 g
