Curried-yogurt chicken - country living
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Orange juice |
| ⅓ | cup | Plain low-fat yogurt |
| 3 | tablespoons | Soy sauce |
| 1 | tablespoon | Honey |
| 4 | larges | (1 1/4 lb) boneless chicken thighs |
| 1 | tablespoon | Olive oil |
| 2 | Cloves garlic, chopped | |
| 2 | teaspoons | Curry powder |
| 2 | teaspoons | Paprika |
| 1 | teaspoon | Ground ginger |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Cornstarch |
| 2 | tablespoons | Golden raisins |
| 3 | cups | Hot cooked rice |
Directions
1. In small bowl, beat orange juice, yogurt, soy sauce, and honey with wire whisk until smooth.
2. Rinse chicken and pat dry. Place chicken in small baking dish. Pour yogurt mixture over chicken, cover and refrigerate at least 30 minutes or overnight.
3. Heat oven to 350'F. In medium-size skillet, heat oil over medium heat; add garlic and saute until lightly browned. Keeping chicken pieces in baking dish, spoon off yogurt mixture and add to garlic.
Stir in curry, paprika, ginger, cumin, and cornstarch. Cook, stirring constantly, until mixture thickens into a sauce, about 10 minutes.
4. Pour sauce over chicken in baking dish; sprinkle with raisins.
Bake 30 minutes or until chicken is fork-tender.
5. To serve, spoon hot rice onto serving platter; spoon chicken and sauce over rice. Serve immediately.
Nutritional information per serving with rice-protein: 19 grams; fat: 8 grams; carbohydrate: 54 grams; fiber: 2 grams; sodium: 507 milligrams; cholesterol: 50 milligrams; calories: 383.
Country Living/June/93 Scanned & fixed by DP & GG