Curry and Honey Chicken Thighs

Informations supplémentaires

35 min. | 702 kcal | easy | Family, Favorite, Spicy, Needs a blender |

1. Cook the potatoes Warning, spicy pepper! If you have sensitive skin, use gloves to handle the ingredient. Remove the seeds for less heat. Preheat the oven to 425°F. Cut the potatoes into small cubes. Toss with 1/4 of the spice blend, a drizzle of oil, salt and pepper. Place on a baking sheet lined with baking paper. Bake in the oven for 20-22 minutes.

2. Setup Thinly slice the onion. Roughly chop the spinach. Thinly slice the chili. Slice the lime in half.

3. Cook the chicken Mix the thighs with the curry powder, honey, a drizzle of oil, salt and pepper. Heat a drizzle of oil in a pan over medium heat. Cook the thighs 6-7 minutes per side until the center is cooked.

4. Make the cilantro chutney Bring a small pot of water to a boil. Blanch the spinach for 1 minute. Drain well. Add the spinach, cilantro, remaining spice blend, 1/3 ^2P | 1/2 ^3P cup of oil, salt and pepper in a container. Reduce everything to a sauce with a hand blender. Add a little lime juice.

5. Plate your dish Serve the chicken with the potatoes topped with yogurt, the cilantro chutney, red onion and chili pepper to taste (spicy!). Otherwise, leave everything in the center of the table and let everyone help themselves. Bon appétit!

4 unit Chicken Thighs

500 g White Potato(es)

0.5 unit Red Onion(s)

2 unit Cilantro

40 g Baby Spinach

1 unit Greek Yogourt 2%

15 ml Curry Powder

1 unit Honey

20 ml Spice Mix(garam massala powder,cumin powder,coriander powder,garlic powder)

1 unit Fresh Chili Pepper

0.5 unit Lime

What you need sheet pan, pan, pot, strainer, bowl, hand blender

702 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 54g

18%

fat 17g

26%

cholesterol 357mg

119%

fiber 7g

28%

protein 82g

saturated 5g

25%

sodium 432mg

18%

sugar 14g

trans 0g