Saturday, March 28, 2009
Curry Chicken Thighs
Sean is not a big fan of curry but I am slowly getting him to try and actually like curry dishes. This was a winner at our dinner table, to the extent that I will have to double it next time so we will have leftovers. This is What’s Cookin on Beaty’s Creek. Today it is very snowy on Beaty’s Creek, was I not just talking about spring?? Only in Oklahoma can you wait a day and the weather will be to your liking, no matter what that happens to be. I love the way our weather is here, never a dull moment.
Needed:
2 T grated fresh ginger
2 T pineapple juice
2 T curry powder
2 green onions-minced
Salt and Pepper to taste
8 bone in chicken thighs
Mix ginger, curry, pineapple juice, green onions, and 1 T salt in a bowl. Place thighs on a foil lined baking pan with sides, pull the skin away from thighs and place 1 T of curry mixture under skin, you may want a little more if the thighs are larger. Salt and pepper thighs to your taste and place skin side down and broil for 8minutes, turn over and broil for 8 more minutes or until meat reaches 165’. We eat ours with rice and salad.
Subscribe to:
Post Comments (Atom)
Stace,
ReplyDeleteI love simple ways to prepare chicken thighs.
Great weeknight idea.
and thank you so much for your help with my quiche recipe on taste of home website!