Monday, April 11, 2011

Tandoori Chicken Thighs

Makes 4 Servings

1 tbsp chopped gingerroot
1 tbsp lemon juice
1 tsp curry powder
2 cloves garlic, chopped
1/4 tsp salt
1/8 tsp ground cinnamon
1/8 tsp cayenne pepper
4 large bone-in chicken thighs (about 1 1/2 lbs), skin removed

2 tsp olive oil
1/3 cup each chopped red onion and chopped green pepper
1 tsp hot curry powder
1/4 cup peach preserves
2 tbsp cider vinegar
1/4 tsp salt
2 chopped ripe mangos

1.  Heat oven to 400°F

2.  In a small bowl, stir together ginger, lemon juice, curry, garlic, salt, cinnamon and cayenne.  Place chicken in a baking dish, flesh side up; rub ginger-curry mixture over the top of each piece.  Bake at 400° for 40 minutes or until internal temperature registers 170°F on an instant-read thermometer.

3.  Meanwhile, heat the olive oil in a medium-size saucepan.  Add onions and peppers and cook for 5 minutes.  Stir in remaining chutney ingredients and cook, covered, 5 minutes.  Cool.

Recipe taken from Family Circle, April 2011

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