Tandoori Chicken Thighs

Tandoori Chicken Thighs
Makes 4
Prep 15 m
Bake 40 m
Cook 20 m

Ingredients

Chicken

Lentils

Directions

  1. 1 of 1 Heat oven to 400 degrees F.

Chicken

  1. 1 of 1 In a small bowl, stir together ginger, lemon juice, curry, garlic, salt, cinnamon and cayenne. Place chicken in a baking dish, flesh-side up; rub ginger-curry mixture over top of each piece. Bake at 400 degrees F for 40 minutes or until internal temperature registers 170 degrees F on an instant-read thermometer.

Lentils

  1. 1 of 2 Meanwhile, make Lentils. In a large pot, heat oil over medium-high heat. Add onion and garlic and cook 5 minutes, stirring occasionally. Stir in 2 cups water, lentils, ginger, curry and salt. Simmer, covered, over medium heat 10 minutes, stirring occasionally. Stir in chard and simmer 5 minutes.
  2. 2 of 2 Serve chicken with lentils, and Easy Chutney and Mint Raita (see recipes, below), if desired.
Nutrition Information for Tandoori Chicken Thighs
Servings Per Recipe: 4
Per Serving: 14 g fiber, 747 mg sodium, 48 g pro., 451 kcal cal., 13 g Fat, total, 39 g carb., 3 g sat. fat, 166 mg chol.