Golden Chicken with Cilantro-Cashew Pesto and Coconut Rice

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.

Step 6: Divide the rice among 4 plates. Arrange 1 chicken leg quarter on top of the rice. Top evenly with the cilantro mixture.