February 6, 2017
Curried Chicken Thighs with Pomegranate-mint Sauce
Time: 20 minutes
8 3oz skinless, boneless chicken thighs
1 tsp Madras curry powder
½ tsp kosher salt
½ tsp black pepper
1 ½ tsp olive oil
1/3 cup of water
¾ cup pomegranate arils, divided
½ cup plain 2% reduced-fat Greek yogurt
2 tbsp torn mint leaves
Season chicken with curry powder, salt and pepper.
In a large skillet heat the oil over a medium-high heat.
Add the chicken and cook for 5 minutes on each side or until done.
Transfer the chicken to a serving plate.
Add the water to the pan, scrapping the pan to loosen browned bits.
Cook for 1-2 minutes until the liquid is reduced to about 1 tbsp, then remove from heat.
In a food processor, process ½ cup pomegranate arils until finely ground. Pour through a fine sieve into a bowl and discard solids that are left.
Add the Greek yogurt and 1 tbsp of the pan drippings to the pomegranate liquid and whisk gently to combine.
To serve sprinkle the chicken with the remaining arils and mint. Serve with sauce.
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