Recipe uses chicken thighs, Greek yogurt, lima beans, tomatoes and sweet onion.
A Tomato-Lima Bean Salsa adds an extra zing to these Curry-Lime Chicken Thighs.
This curry-lime Chicken Thighs Recipe with tomato-lima bean salsa will knock your socks off with flavor.
Easy Chicken Recipes for Any Time, Any Occasion
1 cup plain Greek yogurt
1 teaspoon diced fresh ginger
1 teaspoon curry powder
Juice of 1 lime
1 1/2 to 2 pounds chicken thighs
1 cup red cider vinegar
1 cup water
2 teaspoons pickling spices
3 teaspoons salt, divided
1 tablespoon sugar
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon celery seed
1 1/2 cups lima beans, cooked in water for 4 minutes, then drained and cooled
2 cups diced fresh tomatoes
1 small sweet onion, diced
1/4 cup chopped fresh cilantro
Combine yogurt, ginger, curry powder and lime juice. Add chicken thighs and turn to coat with yogurt mixture. Allow to marinate in refrigerator for 1 to 4 hours.
In small saucepan, combine vinegar and water; add pickling spices, 2 teaspoons salt, sugar, red pepper flakes and celery seed. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and cool.
Place lima beans, tomatoes and onion in large bowl. Using fine mesh sieve, pour warm vinegar mixture through it and into vegetable mixture. Add cilantro. Cover and refrigerate salsa for at least 1 hour, or up to 2 days.
Prepare grill or broiler. Remove chicken from marinade, draining excess and discarding marinade. Season thighs on both sides with remaining salt. Place chicken on grill or under broiler to sear, turning once, until well-browned, cooking for a total of 6 to 8 minutes. Continue to cook chicken, turning to avoid burning, until it reaches an internal temperature of 170ºF, about another 15 to 20 minutes.
Using slotted spoon, place about 1/3 cup salsa on each plate and place grilled thigh next to salsa. Yields 4 servings.
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