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4 skinless chicken thighs (5 oz. each) |
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1 1/2 teaspoons curry powder |
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1/4 teaspoon salt |
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1 1/2 tablespoons honey |
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To prepare the sauce, in a medium bowl, whisk together the yogurt and sour cream until smooth. Site in the cucumber, cilantro, cumin, lemon juice, garic, and pepper until well blended. Cover the bowl with plastic wrap and refrigerate. |
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Preheat the broiler, heat a charcoal grill until coals form white ash, or preheat gas broiler to medium. If broiling, line a broiler pan with foil. |
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Rub chiken pieces evenly with curry powder and salt. Place on rack in prepared pan or on grill. Broil or grill 7 inches from the heat until browned and juices run clear when chicken is pierced with the tip of a knife, about 10-12 minutes per side. Baste with honey, and broil or grill for 1 minute longer. |
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Transfer the chicken thighs to serving platter. Serve with sauce. |
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1/2 cup plain nonfat yogurt |
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1/4 cup nonfat sour cream |
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3/4 cup grated cucumber, excess liquid squeezed out |
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2 tablespooons chopped fresh cilantro or parsley |
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1 teaspoon ground cumin |
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1 teapoon fresh lemon juice |
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1 clove garlic, minced |
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1/4 teaspoon black pepper |
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| In no event shall Gooseberries Fresh Food Market, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website. |
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