Summer produce, still very much in season, spilling out of my fruit bowl and produce drawer in my fridge, implored me to make it the star of a weeknight entree. But a cool, overcast and sunless day culminating in an after-work stop at the grocery store followed by waiting in traffic through multiple cycles of the same traffic light superimposed over a general mid-summer slump with respect to grilling and gourmet salads steered me to my skillet. With onions, ginger, garlic, and yellow curry powder, a load of diced apricots cooked into a bright, tangy sauce for chicken thighs and yukon potatoes.
Not necessarily the most compatible side, green beans sauteed in browned butter with lemon and parsley made for a tasty and attractive visual complement.
Chicken-Apricot Curry
serves 4
2 teaspoons olive oil
1/2 large yellow onion, sliced
1-2 teaspoons grated fresh ginger
1 large clove garlic, minced
1 tablespoon minced fresh jalapeno pepper (or to taste)
2 teaspoons of your favorite curry powder
1/2 cup chicken stock
3 ripe apricots, diced
1 1/2 pounds boneless, skinless chicken thighs (or breasts)
1 pound yukon gold potatoes, diced
1/2 cup fresh cilantro, chopped
Heat oil over medium heat in large skillet until shimmering. Add onion and stir until softened but not browned. Stir in ginger, garlic, and jalapeno. Stir in curry powder until well coated. Stir in 1/4 cup broth to release anything stuck to the pan. Stir in chopped apricots and rest of broth. Bring to simmer and stir in potatoes. Cover and cook until potatoes can be pierced with a fork, adding more broth if necessary - about 10 minutes. Lay chicken pieces in bottom of pay and cover with some of the sauce. Cook until chicken is cooked all the way through and sauce is thickened. Serve topped with fresh cilantro.
Parsley-Lemon Green Beans
Heat one tablespoon butter in small saute pan until brown but not burning. Stir in 20 green beans, trimmed and cut into 1-inch pieces. Cook over medium heat about 5 minutes. Squirt with fresh lemon juice and season with salt. Stir in chopped parsley until heated through and serve.
serves 4
2 teaspoons olive oil
1/2 large yellow onion, sliced
1-2 teaspoons grated fresh ginger
1 large clove garlic, minced
1 tablespoon minced fresh jalapeno pepper (or to taste)
2 teaspoons of your favorite curry powder
1/2 cup chicken stock
3 ripe apricots, diced
1 1/2 pounds boneless, skinless chicken thighs (or breasts)
1 pound yukon gold potatoes, diced
1/2 cup fresh cilantro, chopped
Heat oil over medium heat in large skillet until shimmering. Add onion and stir until softened but not browned. Stir in ginger, garlic, and jalapeno. Stir in curry powder until well coated. Stir in 1/4 cup broth to release anything stuck to the pan. Stir in chopped apricots and rest of broth. Bring to simmer and stir in potatoes. Cover and cook until potatoes can be pierced with a fork, adding more broth if necessary - about 10 minutes. Lay chicken pieces in bottom of pay and cover with some of the sauce. Cook until chicken is cooked all the way through and sauce is thickened. Serve topped with fresh cilantro.
Parsley-Lemon Green Beans
Heat one tablespoon butter in small saute pan until brown but not burning. Stir in 20 green beans, trimmed and cut into 1-inch pieces. Cook over medium heat about 5 minutes. Squirt with fresh lemon juice and season with salt. Stir in chopped parsley until heated through and serve.
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