Ingredients for Curried Chicken Thighs With Dried Figs And Tomatoes
- Ground Cumin
- Dried Thyme
- Kosher Salt
- Fresh Ground Black Pepper
- Boneless Skinless Chicken Thighs
- Extra Virgin Olive Oil
- 1 medium onion, chopped
- Garlic Cloves
- Madras Curry Powder
- Winter Squash
- 1 medium sweet potato, peeled and cubed
- Dried Calimyrna Figs
- Diced Tomatoes In Tomato Puree
- 1 whole clove
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How to Make Curried Chicken Thighs With Dried Figs And Tomatoes
- In a small bowl, combine 1 teaspoon cumin, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Sprinkle the spice mixture evenly over 1.5 lbs boneless, skinless chicken thighs.
- Heat 2 tablespoons olive oil in a large, deep skillet or wide saucepan over medium heat.
- Add chicken thighs to the skillet, a few pieces at a time, and cook for about 2 minutes per side, until lightly browned.
- Transfer the browned chicken to a plate.
- Add 1 medium onion, chopped, to the skillet and sauté for 5-8 minutes, or until golden brown.
- Add 2 cloves garlic, minced, and 2 tablespoons curry powder to the skillet. Stir for 1 minute.
- Return the chicken and any accumulated juices to the skillet.
- Scatter 1 medium butternut squash, peeled, seeded, and cubed; 1 medium sweet potato, peeled and cubed; and 1/2 cup dried figs, roughly chopped over the chicken.
- Add 1/2 cup sun-dried tomatoes, oil-packed, drained; and 1 whole clove to the skillet.
- Reduce heat to medium-low, cover, and cook for 25-30 minutes, or until the chicken and vegetables are tender.
- Uncover and simmer for about 5 minutes, or until the juices are slightly reduced.
- Taste and add salt and pepper to taste.
- Serve hot. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
134g
Fat
12g
Carbs
24g
