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Source: National Chicken Council

Curry-Lime Chicken Thighs with Tomato-Lima Bean Salsa
While the chicken is delicious even without the salsa, if you take the extra steps and make it, you won’t be sorry. A great summertime meal!
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Serves: 4
Prep Time: 15 minutes, (plus marinating time) minutes
Cook Time: 25 to 30 minutes
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1 1/2 cups fresh lima beans
1 cup apple cider vinegar
1 cup water
2 teaspoons pickling spices
3 teaspoons salt
1 tablespoon sugar
1/2 teaspoon celery seed
1/8 teaspoon crushed red pepper flakes
2 cups diced fresh tomatoes
1 small sweet onion, diced
Juice of 1 lime
1/4 cup chopped cilantro
1 1/2 pounds Chicken thighs
1 cup plain Greek yogurt
1 teaspoon diced fresh ginger
1 teaspoon curry powder




Put the lima beans in a saucepan and add enough water to cover generously. Bring to a boil over medium-high heat and cook for about 4 minutes, or until just tender. Drain and set aside to cool.


In a small saucepan, combine the vinegar and water. Stir in the pickling spices, 2 teaspoons of the salt, the sugar, celery seeds and red pepper flakes. Bring to a boil over high heat, lower the heat to medium and simmer for 5 minutes. Remove from the heat and cool until warm.


Put the lima beans, tomatoes and onion in a non-reactive dish (ceramic, glass, or rigid plastic). Pour the warm vinegar mixture through a fine mesh sieve over the vegetables. Add the lime juice and cilantro, cover and refrigerate for at least 1 hour and up to 2 days.


In a mixing bowl large enough to hold the chicken, stir together the yogurt, ginger and curry powder. Add the chicken thighs, turn to coat evenly, cover the bowl and refrigerate for at least 1 hour and no longer than 4 hours.


Prepare a charcoal or gas grill or preheat the broiler. Lift the chicken from the marinade, letting the excess drip back into the dish. Season with the remaining teaspoon of salt. Grill or broil the chicken for 6 to 8 minutes, turning once, to sear. Move the chicken to a cooler part of the grill, if necessary, and cook for 15 to 20 minutes longer or until the thickest part of the meat registers 170°F. on an instant read thermometer and the juices run clear.


Using a slotted spoon, put about 1/3 cup of the lima bean salsa on each plate and put a grilled thigh next to it.


Per Serving: 400 calories; 19 g fat; 5 g saturated fat; 980 mg sodium; 24 g carbohydrate; 4 g fiber; 10 g sugars; 33 g protein


Credit: National Chicken Council






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