Golden Chicken with Cilantro-Cashew Pesto and Coconut Rice

How was everyones weekend?  Ours was filled with some amazing weather so we spent lots of time outside.  We took a quick trip to Raleigh on Saturday for brunch at Standard as well as to do a little grocery shopping before we went to a 1st birthday party for our dearest friends little guy.  It was a fun afternoon with friends before heading home and having an awesome steak dinner.  Yesterday was absolutely beautiful – I’ll take 80 degrees in February anytime.  We spent most of the day outside while also tackling homemade ciabatta bread for the first time. (p.s. it turned out perfect)  We took the homemade bread and make pizza – more on that later.

But let’s rewind to dinner Friday night.  I had planned dinner for Big Guy and me but unfortunately a delayed flight turned this dinner for two into dinner for one.  Don’t worry, there were leftovers for him.  The chicken marinates in a mixture of Greek yogurt, olive oil, lime juice, brown sugar and curry powder (where the “golden” comes from) for about 30 minutes before cooking.  While the chicken marinates, prep the pesto and the rice.


The end result was incredible.  The chicken was so tender (bone-in chicken thighs for the win) and I adored the curry flavor.  The rice was fluffy and full of flavor from the coconut milk.  And the pesto added such a pop of freshness.  Fresh cilantro, a little fresh mint, garlic, cashews, lime zest and a little juice took this dish to a whole new level.

I hope you have an awesome week on tap.  I’m preparing for my parents to come this weekend and I couldn’t be more excited to spend time with them!


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