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INDIAN SPICED CHICKEN THIGHS

Makes 6 servings

Ingredients

    • 1 cup all-natural plain yogurt
    • Juice of half lemon (about 2 tablespoons)
    • 1 tablespoon minced fresh ginger
    • 1 tablespoon minced garlic
    • 1½ teaspoons turmeric
    • 1 teaspoon chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • 1 teaspoon ground coriander
    • 6 chicken thighs (bone-in)
    • 1/2 cup grated Cabot 50% Reduced Fat Jalapeno Cheddar
     

Directions

1. In food processor, combine yogurt, lemon juice, ginger, garlic and spices; process until smooth.

2. Place chicken in zip-close bag; add yogurt mixture, turning to coat. Refrigerate for about 2 hours.

3. Preheat oven to 425°F. Remove chicken from marinade and arrange on baking sheet with sides. Bake for 30 to 35 minutes or until done all the way to center.

4. Sprinkle with cheese and return to oven until cheese is melted, about 3 minutes longer.
 

    Nutrition Analysis
    Calories 151 , Total Fat 6g , Saturated Fat 3g , Sodium 147mg , Carbohydrates 6g , Dietary Fiber <1g , Protein 18g , Calcium 150mg 

     

Recipe courtesy of Cabot Creamery Cooperative
www.cabotcheese.com

 

 

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