Spiced Crusted Chicken Thighs with Cucumber Lemon Raita
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Spiced Crusted Chicken Thighs with Cucumber Lemon Raita

Spiced Crusted Chicken Thighs with Cucumber Lemon Raita

Serves 4 | Prep/Cook Time: 20 Min
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
% Daily Value*
Total Fat g 0 %
Saturated Fat g 0 %
Cholesterol g 0 %
Sodium mg 0 %
Total Carbs g 0 %
Dietary Fiber g 0 %
Sugars g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

1/2 pkg. PERDUE® Fresh Chicken Thighs, Freezer Ready Pouches®, for Clubs
1/3 teaspoon ground cardamom
2 1/2 teaspoons ground coriander
2 1/2 teaspoons ground cumin
2 1/2 teaspoons ground fennel
1 1/2 teaspoons salt, divided
2 tablespoons extra virgin olive oil, divided
1 cucumber, unpeeled, grated
1 cup plain yogurt
1 tablespoon garted lemon zest
1 clove garlic, minced
1/8 teaspoon cayenne pepper
1 In small bowl, combine and mix well the cardamom, coriander, cumin, fennel, 1 teaspoon salt and 1/2 teaspoon black pepper. Reserve 1 teaspoon spice mixture. Spread remaining spice mixture on dinner plate. Brush chicken thighs evenly with 1 tablespoon olive oil. Press chicken thighs into spice mixture, coating evenly. Set chicken aside.

TIP: Recipe courtesy of the National Chicken Council

2 Place grated cucumber on several layers of paper towels; top with more paper towels. Pat well to remove excess water from cucumber. In medium bowl, stir together cucumber, yogurt, lemon zest, garlic, cayenne and reserved one teaspoon spice mixture. Season with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Set aside.
3 Warm the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook in single layer until skin is golden brown, about 3-5 minutes. Reduce the heat to low, turn chicken, and cook until done, about 4-55 minutes longer.
4 Place chicken thighs on serving platter; top with yogurt sauce and serve immediately.
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