Another great recipe I thought to share with everyone. This one is easy, has wonderful rich flavor and can be made in the morning and served later that night for your family dinner! Have fun.
Curried Tomato Chicken Stew
YIELD: 4 portions
INGREDIENTS:
8 ea Boneless, skinless chicken thighs
2 Tbs Curry Powder
2 pts Grape Tomatoes, split
1 can Unsweetened Coconut milk
1 ea Onion, diced
4 ea Garlic cloves, minced
1 cup Orange Juice
1 cup Chicken Stock
1 bunch Broccoli Raab, cut into 1 inch pieces
as needed Flour for dredging
4 cups Cooked Jasmine Rice
METHOD:
1. Season chicken thighs with S&P. Dredge lightly in flour and sear in a dutch oven browning slightly and turning as needed.
2. Add onions, garlic, tomatoes, and curry, sauté for 2 mins stirring frequently.
3. Add chicken stock, O.J., and coconut milk. Bring to a simmer and cook 20 mins. Add raab and cook till just tender.
4. Season with S&P as needed. Serve over Jasmine rice.
