CURRIED PISTACHIO CHICKEN
Yield: 4 servings
Ingredients
½ cup Plain, low-fat yogurt
3 tablespoons Honey
2 tablespoons Vegetables oil
2 tablespoons Lime juice
1 tablespoon Curry powder
1 teaspoon Salt
¼ teaspoon Cayenne pepper
1 cup Chopped, natural American pistachios
8 Chicken thighs, skinned
Instructions
Preheat oven to 475°F. Blend yogurt, honey, vegetable oil, lime juice, curry powder, salt and cayenne pepper. Using half the yogurt mixture, coat chicken. Place on a rack in a pan and bake 15 minutes. With tongs, remove chicken and coat with remaining yogurt mixture. Roll in nuts to coat top and sides evenly. Return to oven; continue to cook until chicken is tender, 10 to 15 minutes.
