Curried-Yogurt Chicken

• 1/2 c. orange juice
• 1/3 c. plain low-fat yogurt
• 3 Tbsp. soy sauce
• 1 Tbsp. honey
• 4 large (1 1/4 lb.) boneless chicken thighs
• 1 Tbsp. olive oil
• 2 cloves garlic, chopped
• 2 tsp. curry powder
• 2 tsp. paprika
• 1 tsp. ground ginger
• 1 tsp. ground cumin
• 2 Tbsp. golden raisins
• 3 c. hot cooked rice

1. In small bowl, beat orange juice, yogurt, soy sauce and honey with wire whisk until smooth.
2. Rinse chicken and pat dry.
3. Place chicken in small baking dish.
4. Pour yogurt mixture over chicken; cover and refrigerate 30 minutes to overnight.
5. Heat oven to 350u0b0. In medium skillet, heat oil over medium heat; add garlic.
6. Saute until lightly browned.
7. Keep chicken in dish; spoon off yogurt mixture and add to garlic.
8. Stir in curry, paprika, ginger, cumin and cornstarch.
9. Cook, stirring until mixture thickens into a sauce, about 10 minutes.
10. Pour sauce over chicken in baking dish; sprinkle with raisins.
11. Bake 30 minutes or until chicken is fork-tender.
12. Serve over hot rice.

orange juice, yogurt, soy sauce, honey, chicken thighs, olive oil, garlic, curry powder, paprika, ground ginger, ground cumin, golden raisins, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=858330 (may not work)