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These piquant chicken thighs are flipped halfway through cooking for even results. Stuffing the curry mixture under the skin flavors the meat.
Prep: 10 minutes IngredientsServes 4
Directions
1.3/29/08 at 10:43 p.m. ETmy friend first made this recipe for my husband and i and we LOVED it. i too, like the above added garlic, because that is just what i do, and it was great. this is a great entertaining for company dish. 2.3/11/08 at 1:10 p.m. ETMy family and I enjoyed this chicken dish tremendously! I tweaked the recipe slightly by adding 3 cloves of garlic and pounded them together with the other ingredients using a mortar and pestle. Instead of using the broiler, I roasted the chicken skin-side up at 425'F for 40 minutes; they turned out great with crispy skin too. Oh, and I marinated the chicken for a few hours using Kraft's Zesty Italian dressing. We had this dish with a side of brown rice pilaf, yum! 3.3/03/08 at 12:26 p.m. ETI actually thought this recipe was pretty tasty! I prefer my dark meat cooked to about 180º so I cooked the thighs skin side down for 10 mins. then flipped them and let them go for another 10 mins. I also used Tone's curry powder--sometimes the choice of curry powder can make or break a dish. I will make this recipe again. Also Try...Next
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1-3 of 4 comments (last comment added 3/29/08 at 10:43 p.m. ET)