BAKED COCONUT-TURMERIC CHICKEN

Baked Coconut-Turmeric Chicken image

Provided by My Food and Family

Categories Home

Time 1h

Yield 6 servings

Number Of Ingredients 9

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Ingredients

2 lb. bone-in chicken pieces (thighs and legs)
1 cup (half of 5.46 oz. can) coconut milk
1/4 cup KRAFT Asian Toasted Sesame Dressing
2 cloves garlic, minced
1 Tbsp. ground turmeric
2 tsp. Thai yellow curry paste
1 tsp. ground ginger
3 cups snow peas, trimmed, blanched
2 Thai red chiles, sliced

Steps:

Heat oven to 375°F.
Place chicken pieces, skin sides up, in shallow baking dish sprayed with cooking spray.
Whisk all remaining ingredients except snow peas and chiles until blended; pour over chicken. Turn to evenly coat both sides of each chicken piece with coconut milk mixture.
Bake 40 to 45 min. or until chicken is done (165ºF), adding peas and chiles to the baking dish for the last 3 min.

Nutrition Facts : Calories 310, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 70 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g