UPDATE (4/1/2014): I made this tonight with bone-in, skin-on chicken thigh because I forgot to specify and that’s what my husband brought home from the store. It was A-MAZ-ING! The skin was crispy and flavorful–his “mistake” was sooooo worth it!
Whipped this up for dinner last night, and it came out perfectly! Juicy and flavorful. It was easy to make, my children loved it, and we had enough leftover to eat with salad this afternoon for lunch.
It’s Paleo and Whole30 compliant, so get cooking!
Baked Curry Chicken
In normal circumstances, this recipe would probably feed 8 people. However, my hungry horde eats a lot. And we love leftovers.
2 lbs of boneless, skinless chicken thigh
2 tsp curry
2 tsp ginger
2 tsp cumin
1 tsp sea salt
1 tsp ground white pepper
1. Preheat oven to 400 degrees
2. Rinse chicken and pat dry.
3. Mix all of the dry ingredients.
4. Place chicken in a large mixing bowl, sprinkle dry ingredients on and combine thoroughly, making sure that each piece of chicken in thoroughly coated.
5. Boneless, skinless chicken thigh pieces typically come in large, flat pieces. Either fold the pieces in half or roll them so that you’re not placing them in the baking dish flat. Arrange in a baking dish so that the chicken pieces are not touching each other.
6. Bake for 30 minutes (or until chicken is cooked through). I served this with a cauliflower mash (that my 5 year old boys thought was mashed potatoes–woohoo!) and fresh tomatoes and avocado slices. Yum!