Photo: Christopher Testani; Styling: Kaitlyn Duross
Hands-on Time
15 Mins
Total Time
1 Hour 5 Mins
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. 

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.

Step 6

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

Ratings & Reviews


February 18, 2016
This is a delicious recipe and very easy!  I used boneless chicken breasts and baked them at 350 for 40-45 minutes.  I also marinated the chicken for a few hours.  The Cilantro-Cashew Pesto was surprisingly yummy!  Next time I make this, I will double or triple the recipe for that!

One of my favorites

March 03, 2016
This is definitely one of the best recipes I've made from cooking light in quite some time. I used boneless/skinless chicken thighs instead of leg quarters and ended up baking for about 30 minutes at 425 (when temp reached 165). The chicken, rice, and pesto were all so flavorful. It reheated fairly well for a chicken dish, too! Definitely something I'll be making again. -Jessica  

so so good!

March 09, 2016
this is one of the best CL recipes i've ever made!  we made it as is but added one breast instead of the 4th leg quarter since we only had 3 on hand - i actually liked the breast better. The chicken is so yummy and it's different.  the pesto is addictive.  the rice was good, but i will probably skip it next time i'm making this on a weeknight and just use plain brown rice instead (also - start the rice before the recipe says so or your chicken will be getting cold while you wait for the rice to finish).  I will be doubling or tripling this recipe next time!!  

Winner winner! Golden chicken dinner!

April 16, 2016
This was very delicious! The only thing I changed was I used boxed brown rice because I already had it on hand. Like others had said the pesto in INCREDIBLE! I would definitely suggest at least doubling the pesto because it doesn't make a lot and it is sooooooo good you will want more. The chicken was incredibly moist and the curry was not overpowering. The flavors were well blended and refreshing. Bravo CooklingLight..this one is going in the recipe book :).

Very tasty

May 04, 2016
This was very tasty.  I used the leg quarters that it called for, but will not do this again. I will use skinless boneless thighs.  There was not much meat. The rice, meat and pesto were very flavorful.  I will marinate the chicken longer too (per the other reviewer).  I had enough of the pesto without doubling it.

Golden Deliciousness

May 11, 2016
This was a delicious meal, full of savory, complex flavors. The pesto was outstanding and really complemented the chicken. I followed the recipe mostly as is; I used white rice instead of brown (just don't like it that much), but the rice was the least interesting part of the meal. I marinated the chicken longer; I also had to bake it longer than the recipe specified. Next time I will use chicken pieces (probably boneless thighs) as the leg quarters were difficult to eat and didn't have that much meat. I also made the pesto in the blender, rather than "finely chopping" everything by hand. Simple steamed broccoli completed the pretty presentation. This is definitely company-worthy (if using boneless chicken) and I will definitely make this again. PS: Anyone have a wine-pairing suggestion for these complex flavors?


July 05, 2016
I used our Traeger grill to cook the chicken which I marinated for 3-4 hours.  Total grill time was about an hour.  Obviously one could used a cut up chicken and reduce the cooking time but I wanted to stay true to the recipe.  I doubled the pesto which made a lot, but yes it is tasty.  I would've liked a bit more heat/curry flavor but the chicken was moist and tender and the family loved it.  The rice was great too.  Definitely a weekend type meal due to the time involved.  Would make again.