1 cup siggi’s 2% coconut yogurt
4 cloves garlic, minced
2 Tbsp lime juice
2 tsp chipotle powder
1 tsp paprika
1/4 tsp ground cumin
1 tsp black pepper
1 tsp salt
2 ½ lbs boneless, skinless chicken thighs
1 Tbsp oil
1/2 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth
1/2 cup polenta
1/4 cup freshly grated parmesan cheese
1/2 cup siggi’s 2% coconut yogurt
Salt and pepper, to taste
Parsley, to garnish
In a large bowl, combine 1 cup siggi’s yogurt, garlic, lime juice, chipotle, paprika, cumin, pepper, and salt. Add chicken thighs, toss to coat, then cover and marinate in the refrigerator at least 8 hours.
To prepare the polenta, heat oil in a large pot over medium heat. Add onion and sauté until onion is softened and translucent, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add chicken broth, increase the heat to high, and bring to a boil. Once boiling, slowly whisk in polenta, then reduce the heat to low and simmer for about 40 minutes, stirring often. Once polenta is absorbed and tender, remove from heat and add parmesan cheese, 1/2 cup siggi’s yogurt, and season with salt and pepper to taste.
To cook the chicken, preheat the oven to 425°F. Remove chicken from marinade and place on a large baking sheet in a single layer. Bake for about 20 minutes, or until cooked through and internal temperature reaches 165°F.
Serve chicken and polenta with parsley and a squeeze of lime.
This recipe comes to us from our friend, Brianna Theus.