Golden Chicken with Cilantro-Cashew Pesto and Coconut Rice

Golden Chicken with Cilantro-Cashew Pesto and Coconut RiceRecipe

Photo: Christopher Testani; Styling: Kaitlyn Duross

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

Yield:

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

Total time: 1 Hour, 5 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 1 Hour, 5 Minutes

Nutritional 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

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

Preparation

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.