8 chicken thighs 150 gr. of greek yogurt a teaspoon of chili pâté a tablespoon of Honeydew Honey curry q.s. salt q.s.
Wash the chicken thighs, dry them and make transversal incisions. Put the chicken in a bowl with yogurt, a teaspoon of hot pepper pate, curry, honey and salt. Mix and leave to marinate in the fridge for about an hour. Place the chicken thighs on a baking sheet lined with baking paper and cover with the marinade with yoghurt that remains in the bowl. Bake at 180 ° C for 30 minutes.
