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Curried Chicken Thighs with Pomegranate-Mint Sauce
Ingredients
  • 8 (3-oz.) skinless, boneless chicken thighs
  • 1 teaspoon Madras curry powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 ½ teaspoons olive oil
  • ⅓ cup water
  • ¾ cup pomegranate arils, divided
  • ½ cup plain 2% reduced-fat Greek yogurt
  • 2 tablespoons torn mint leaves
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