Recipes Club
Cuisses et Hauts de cuisses ::: Grilled chicken thighs with curried peach sauce

Source : Les Éleveurs de volailles du Québec
Ingredients
  • 45 mL (3 tbsp.) canola oil
  • 60 mL (¼ cup) finely diced onion
  • 30 mL (2 tbsp.) peeled and grated fresh ginger
  • 5 mL (1 tsp.) curry powder
  • 2 ripe peaches, peeled, pitted and diced
  • 7 mL (½ tbsp.) sugar
  • 2 mL (½ tsp.) salt
  • 30 mL (2 tbsp.) non-fat plain Greek yogurt
  • 15 mL (1 tbsp.) fresh lime juice (about 1 lime)
  • 30 mL (2 tbsp.) water (optional)
  • 4 boneless skinless chicken thighs
Preparation
  1. Heat 15 mL (1 tbsp.) oil in a skillet over medium heat. Sauté onion, ginger and curry powder until onion has softened, about 5 minutes. Add peaches, sugar and salt; cook until peaches break down, about 5 minutes. Remove from heat and let cool.
  2. Using an immersion blender, purée peach mixture. Add yogurt and lime juice; stir to blend, adding water (if desired) to achieve runnier consistency.
  3. Heat remaining oil in a skillet over medium-hight heat. Brush all but ¼ cup (60 mL) peach sauce on chicken thighs. Fry chicken until cooked throught, about 20 minutes, turning halfway throught cooking. Brush at least once with reserved sauce.
  4. Serve chicken with sauce and white rice.
Comment