DATE AND LIME–GLAZED CHICKEN THIGHS WITH HONEY YOGURT SAUCE

3 X PAR JOUR HAUTS DE CUISSE GLACES AUX DATTES

In collaboration with
Trois fois par jour

Thighs Skillet
2-4 Portions
15 min Prepping
20 min Cooking
Recipe Easy

Ingredients

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  • 1 tbsp. vegetable oil
  • Seeds of 1/2 a pomegranate

MARINADE

  • 1/4 cup lime juice (about 3 limes)
  • 5 Medjool dates, pitted
  • 1/2 tsp. ground cumin
  • 2 tbsp. soya sauce (or tamari sauce)
  • 2 tbsp. water
  • Salt and pepper to taste

YOGURT

  • 1/2 cup plain yogurt
  • 1/2 tsp. ground cumin
  • 1 tsp. honey
  • Zest of 1/2 lime
  • Salt to taste

Directions

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  1. With an immersion blender, puree all ingredients for the marinade.
  2. Cover chicken with marinade and rest in the refrigerator for at least 6 hours.
  3. Remove chicken from marinade. Conserve marinade.
  4. In a skillet, heat vegetable oil over medium-high heat, then brown chicken 2 minutes per side.
  5. Reduce heat to low, pour in remaining marinade, and continue cooking for 15 minutes or until chicken is fully cooked and glazed in the marinade.
  6. Combine all ingredients for yogurt and set aside.
  7. Serve chicken with yogurt and garnish with pomegranate seeds.