Curried Chicken Thighs With Dried Figs and Tomatoes |
|
 |
Prep Time: 30 Minutes Cook Time: 42 Minutes |
Ready In: 72 Minutes Servings: 4 |
|
Just the thing for a cold night. Ingredients:
2 teaspoons ground cumin |
1 teaspoon dried thyme |
kosher salt, to taste |
fresh ground black pepper, to taste |
8 boneless skinless chicken thighs |
2 tablespoons extra virgin olive oil |
2 cups chopped onions |
2 garlic cloves, minced |
2 1/2 teaspoons madras curry powder |
1 1/2 cups cubed winter squash (kabocha, butternut, or other deep orange squash) |
1 1/2 cups cubed peeled sweet potatoes |
8 ounces dried calimyrna figs or 8 ounces black mission figs, stems trimmed |
1 (28 ounce) can diced tomatoes in tomato puree |
1 whole clove |
Directions:
1. In a small bowl, combine the cumin, thyme, 1/2 teaspoon salt, and black pepper.
2. Sprinkle chicken with the spice mixture.
3. Heat a large, deep skillet or wide saucepan over medium heat; add in the olive oil.
4. Add in the chicken, a few pieces at a time; cook about 2 minutes per side or until lightly browned.
5. As the chicken browns, transfer to a plate.
6. Add the onions to the skillet; stir/saute for 5-8 minutes or until golden.
7. Add in the garlic and curry powder; stir for 1 minute.
8. Return the chicken and any accumulated juices to the skillet; scatter the squash, sweet potatoes, and figs over the chicken.
9. Add in the tomatoes and clove.
10. Lower heat to medium-low; cover and cook about 25-30 minutes or until the chicken and vegetables are tender.
11. Uncover and simmer about 5 minutes or until the juices are slightly reduced.
12. Taste and add salt/pepper if desired.
13. Serve hot.
|
|