Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | Holiday's | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
4 medium to large skinless chicken thighs (1-1/2 pounds)
1 (8-ounce) container plain low-fat yogurt
1/4 cup hot salsa or picante sauce
1 tablespoon curry powder
1 teaspoon ground cumin
Place the chicken in a glass dish.
In a small bowl, combine the yogurt, salsa, curry powder, and cumin.
Pour over the chicken, turning to coat. Cover and refrigerate at least 6 hours or up to 24 hours.
Heat the oven to 375 degrees F.
Transfer the chicken and sauce to an oven proof dish prepared with nonstick pan spray.
Bake, uncovered, 40 to 45 minutes, or until the chicken is tender and cooked through.
This chicken recipe serves 2-4