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Golden Chicken with Cilantro-Cashew Pesto and Coconut Rice

Photo: Christopher Testani; Styling: Kaitlyn Duross

Hands-on time 15 mins
Total time 1 hr, 5 mins
Yield

Serves 4 (serving size: 1/2 cup rice, 1 chicken leg quarter, and 2 tablespoons cilantro mixture)

The golden hue comes from a rich blend of curry spices, which definitely make this dish company-worthy fare. 

Ingredients

  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 1/4 cup plus 2 teaspoons fresh lime juice, divided
  • 3 1/2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon curry powder
  • 2 teaspoons brown sugar
  • 1 1/2 teaspoons garlic powder
  • 4 chicken leg quarters, skinned (about 1 1/2 pounds)
  • Cooking spray
  • 3/4 teaspoon kosher salt, divided
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons dry-roasted, unsalted cashews, finely chopped
  • 2 tablespoons chopped fresh mint
  • 1/2 teaspoon honey
  • 1/4 teaspoon grated lime rind
  • 3 teaspoons finely minced garlic, divided
  • 1 green onion, finely chopped
  • 1 cup unsalted chicken stock
  • 3/4 cup uncooked brown basmati rice
  • 3/4 cup light coconut milk

Nutrition Information

  • calories 505
  • fat 24.1 g
  • satfat 4.8 g
  • monofat 12.8 g
  • polyfat 3.3 g
  • protein 40 g
  • carbohydrate 34 g
  • fiber 2.6 g
  • cholesterol 159 mg
  • iron 3 mg
  • sodium 579 mg
  • calcium 64 mg
  • sugars 6 g
  • Est. Added Sugars 3 g

How to Make It

  1. Preheat oven to 425°. Line a large jelly-roll pan with foil.

  2. Combine yogurt, 3 tablespoons lime juice, 1 tablespoon oil, curry powder, sugar, and garlic powder in a large bowl, stirring with a whisk. Add chicken leg quarters to yogurt mixture; gently toss well to coat. Let stand 30 minutes. Place chicken on prepared pan coated with cooking spray. Sprinkle chicken with 1/4 teaspoon salt.

  3. While chicken stands, combine 1 tablespoon lime juice, remaining 2 1/2 tablespoons oil, 1/4 teaspoon salt, cilantro, cashews, mint, honey, rind, 1 teaspoon minced garlic, and onion in a small bowl; stir to combine. Set aside.

  4. Place chicken in oven; bake at 425° for 35 minutes or until a thermometer inserted into thickest part registers 165°.

  5. While chicken cooks, combine remaining 2 teaspoons garlic, stock, rice, and milk in a saucepan over medium-high heat; bring to a boil. Stir once to separate rice; cover, reduce heat, and simmer 40 minutes. Remove from heat; let stand 10 minutes. Remove lid; stir in remaining 2 teaspoons lime juice and remaining 1/4 teaspoon salt.

  6. Divide rice among 4 plates; arrange 1 chicken leg quarter on top of each serving. Top evenly with cilantro mixture.