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Curried Chicken Thighs with Pomegranate-Mint Sauce

Photo: Hector Manuel Sanchez; Styling: Claire Spollen

Yield

Serves 4 (serving size: 2 thighs, about 3 tbsp. sauce, and 1 tbsp. arils)

Talk about a company-worthy meal without much effort or a hefty price tag. Serve this easy and elegant entrée over a bed of couscous and with a side of the Steamed Broccoli with Garlic and Red Onion.

Ingredients

  • 8 (3-oz.) skinless, boneless chicken thighs
  • 1 teaspoon Madras curry powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons olive oil
  • 1/3 cup water
  • 3/4 cup pomegranate arils, divided
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 2 tablespoons torn mint leaves

Nutrition Information

  • calories 274
  • fat 12 g
  • satfat 3.3 g
  • monofat 5.2 g
  • polyfat 2.1 g
  • protein 9 g
  • carbohydrate 9 g
  • fiber 0.0 g
  • cholesterol 160 mg
  • iron 1 mg
  • sodium 352 mg
  • calcium 36 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. Sprinkle chicken with curry powder, salt, and pepper. Heat oil in a large skillet over medium-high. Add chicken to skillet; cook 5 minutes on each side or until done. Transfer chicken to a serving platter. Add 1/3 cup water to pan, scraping pan to loosen browned bits. Cook 1 to 2 minutes or until reduced to about 1 tablespoon. Remove pan from heat.

  2. Place 1/2 cup arils in a food processor; process until finely ground. Pour through a fine sieve over a bowl; discard solids. Add Greek yogurt and 1 tablespoon reserved pan drippings to pomegranate liquid; stir with a whisk to combine. Sprinkle chicken with mint and remaining 1/4 cup arils; serve with sauce.