Curry & Honey Chicken

MAKES 4 SERVINGS HANDS-ON TIME 10 MINUTES TOTAL TIME 40 MINUTES

1/3 cup plain 2% Greek yogurt

1 tbsp curry powder

2 tbsp liquid honey

1 tbsp olive oil

1 tbsp lime juice

2 cloves garlic, finely chopped

salt and pepper

8 boneless skinless chicken thighs fresh cilantro, chopped

Mint-cilantro Chutney (recipe, this page)

Preheat combine oven yogurt, to 400°F. curry powder, In baking honey, dish, oil, lime juice and garlic. Season with salt and pepper. Add chicken thighs, turning to coat. (Make-ahead: Can be covered and refrigerated overnight.)

Bake until chicken is no longer pink, 25 to 30 minutes. Broil until chicken begins to brown, about 2 minutes. Sprinkle with chopped cilantro. Serve with Mint-cilantro Chutney.

PER SERVING WITH 2 TBSP CHUTNEY about 510 cal, 60 g pro, 23 g total fat (6 g sat. fat), 14 g carb (1 g dietary fibre, 11 g sugar), 310 mg chol, 350 mg sodium, 3.2 mg iron.

Mint-cilantro Chutney In food processor, purée 1 cup each fresh mint and cilantro, 1/4 cup coarsely chopped white onion, 2 tbsp each lime juice and water, 1 tbsp each grated fresh ginger and seeded and chopped fresh jalapeño pepper, 2 tsp sugar, 1/2 tsp ground cumin and 1/4 tsp salt (if necessary, add water, 1 tbsp at a time, for the desired consistency). (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) Makes about 1 cup.