If you don't want to heat up your kitchen you can cook the chicken on the grill instead; grill on high heat, 6 to 8 minutes per side. Make it a meal: Serve with a fragrant brown basmati rice.
Nutritional Information
(per serving)
(per serving)
| Calories | 289 |
| Total Fat | 12g |
| Saturated Fat | 3g |
| Cholesterol | 101mg |
| Sodium | 308mg |
| Total Carbohydrate | 16g |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | 29g |
| Calcium | 0 |
Ingredients
- 1/2 cup(s) low-fat plain yogurt
- 2 tablespoon(s) mango chutney
- 2 teaspoon(s) garam masala (see Note) or curry powder, mild or hot
- 4 bone-in chicken thighs (1 3/4-2 pounds) , skin removed, trimmed of fat
- 1/2 teaspoon(s) kosher salt
, divided
- 1 mango, diced
- 1/4 cup(s) finely diced red onion
- 2 tablespoon(s) finely chopped fresh mint
- 2 tablespoon(s) red-wine vinegar
- 2 teaspoon(s) brown sugar
Directions
- Position rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.
- Whisk yogurt, chutney and garam masala (or curry powder) in a medium bowl. Add chicken; turn to coat. Remove the chicken from the sauce and transfer to the prepared broiler pan; sprinkle with 1/4 teaspoon salt
- Broil the chicken until the coating is charred in spots, 12 to 15 minutes. Turn the chicken over and continue cooking until it is slightly charred and cooked through, 12 to 15 minutes more.
- Meanwhile, combine mango, onion, mint, vinegar, brown sugar and the remaining 1/4 teaspoon salt in a medium bowl. Serve the chicken with the mango salad.
Tidak ada komentar:
Posting Komentar