Baked Indian Chicken Thighs
Braised Bok Choy with Carrot
Ingredients
- ½ lemon
- 1 lb boneless, skinless chicken thighs
- 1 Tbsp olive oil
- 2 tsp garam masala (or use curry powder)
- 1 tsp ground turmeric
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp crushed red pepper (optional)
Instructions
- Squeeze juice from lemon. Combine chicken, lemon juice, and all remaining ingredients in a large bowl; toss. Cover and chill 2 hours.
- Preheat oven to 375°F. Transfer chicken to a foil-lined rimmed baking sheet. Bake 35 minutes or until chicken is done.
Side Dish Ingredients
- ¼ cup chicken broth
- 1 Tbsp soy sauce
- 2 tsp toasted sesame oil
- 1 lb bok choy, trimmed and coarsely chopped
- 1 carrot, sliced
Side Dish Instructions
- Bring broth, soy sauce, and oil to a boil in a deep skillet; add bok choy and carrot. Cover, reduce heat, and simmer 5 minutes or until bok choy is tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 |
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