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This is What I’m Cooking with Katie Huddleston

written by Katie Huddleston, Pure Pilates Instructor

The winter months make me want to eat warm and cozy, delicious food. This is a go-to recipe that my friend passed to me years ago from Whole Sisters and I have made it dozens of times. Not only does it hit the spot for a take out craving, but is super easy to make and gives you a nice immune boost from all of the amazing spices like ginger and turmeric. Pair it with some rice and steamed broccoli or even some naan and you are set.

Ingredients

  • 9 chicken thighs
  • 1/2 tbsp curry powder
  • 1/2 tbsp red pepper flakes
  • 1/2 tbsp salt
  • 3/4 tsp ground ginger
  • 3/4 tsp smoked paprika
  • 3/4 tsp ground cinnamon
  • 3/4 tsp ground turmeric
  • 1 tbsp minced garlic
  • 2 tbsp lemon juice
  • 1 1/2 cups coconut milk
  • 1/2 cup cilantro chopped

Instructions

Whisk together above ingredients and place them in a gallon ziplock bag, add 9 chicken thighs. Close ziplock and massage marinade into chicken. Place the mixture in the fridge to marinate for 6 hours.

Preheat oven to 350.

Pat dry your marinated chicken.

On the stovetop, heat a cast iron skillet (or oven safe skillet) on med-high heat with a few tbsp of olive oil. Brown the chicken, skin side down for approximately 5 minutes or until the chicken is a nice golden brown.
Turn the chicken over, skin side up. Pour remaining marinade over chicken.
Bake chicken until it reaches an internal temperature of 160 degrees, which is approximately 20 minutes.

Link to Whole Sisters Recipe
https://www.whole-sisters.com/tandoori-chicken/

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