Golden Chicken with Cilantro-Cashew Pesto and Coconut Rice

18
Ingredients

15m
Prep Time

50m
Cook Time

1h 5m
Ready In

Recipe: #44631

May 18, 2025

Categories: Pet Foods / Treats, Salads, Chicken, Rice, Brown Rice, Chicken Dinner, more

recipe by:
breezermom

"This recipe has a rich earthy flavor from the curry, but the lime and yogurt lighten the flavor up."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (227.6 g)
Calories 396
Total Fat - 25.1 g
Saturated Fat - 11.7 g
Cholesterol - 71 mg
Sodium - 609.9 mg
Total Carbohydrate - 32.2 g
Dietary Fiber - 3.5 g
Sugars - 4.2 g
Protein - 12.6 g
Calcium - 58.7 mg
Iron - 2.9 mg
Vitamin C - 5.5 mg
Thiamin - 0.2 mg

Step 1

Preheat the oven to 425º; line a large jelly-roll pan with foil.

Step 2

Combine the yogurt, 3 tablespoons lime juice, 1 tablespoon oil, curry powder, sugar, and garlic powder in a large bowl, stirring with a whisk. Add the chicken leg quarters to the yogurt mixture; gently toss well to coat. Let stand for30 minutes. Place the chicken on the jelly-roll pan coated with cooking spray. Sprinkle the chicken with 1/4 teaspoon salt.

Step 3

While the chicken is standing in the yogurt mixture, combine 1 tablespoon lime juice, remaining 2 1/2 tablespoons oil, 1/4 teaspoon salt, cilantro, cashews, mint, honey, rind, 1 teaspoon minced garlic and onion in a small bowl; stir to combine. Set aside.

Step 4

Place the chicken in the oven; bake at 425º for 35 minutes, or until a thermometer inserted into the thickest per registers 165º.

Step 5

While the chicken cooks, combine the remaining 2 teaspoons minced garlic, stock, rice, and coconut milk in saucepan over medium-high heat; bring to a boil. Stir once to separate the rice; cover, and reduce heat. Let simmer for 40 minutes. Remove from heat and let stand for 10 minutes. Remove the lid. Stir in the remaining 2 teaspoons lime juice and the remaining 1/4 teaspoon salt.