Curried Chicken Thighs with Thyme and Garlic Yogurt Sauce
Approx. time – 35 minutes
Makes – 4 servings
Ingredients for chicken
4 boneless chicken thighs (4-6 oz each)
2 tbsp organic canola oil
2 tbsp lemon juice
1 tsp curry powder
½ tsp ground cumin
¾ tsp salt
2 garlic cloves, minced
Ingredients for sauce:
½ cup plain yogurt
2 tbsp tahini
Juice from ½ lemon
¼ tsp salt
2 garlic clove, minced
½ tsp fresh thyme leaves, removed from stem
Directions:
- Preheat oven to 375F.
- In a bowl mix lemon juice, curry and cumin, canola oil, salt and minced garlic. Coat chicken thighs with the marinade and set aside for a few minutes before placing in the oven for 30 minutes.
- Once chicken is in the oven, prepare the sauce by combining all ingredients in a bowl (leave some fresh thyme for garnish) and refrigerate to combine flavours and to thicken.
- After 30 minutes, remove thighs from the oven and serve the sauce on top or beside a chicken thigh with ½ cup cooked long grain, brown rice or ½ cup roasted potatoes, etc. and side vegetables of choice.
What to do with leftovers? For lunch, enjoy a chicken and yogurt sauce wrap with chopped tomatoes, mushrooms (optional) and kale or spinach inside a whole wheat pita.
Eat Well, Halifax