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Chicken & Chickpea Curry

Chicken & Chickpea Curry
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A fast and healthy weeknight dinner. Omit the chicken for a great vegetarian main dish! Serve with Naan and a side salad.
Servings Prep Time
6 15
Cook Time
30
Servings Prep Time
6 15
Cook Time
30
Chicken & Chickpea Curry
Print Recipe
A fast and healthy weeknight dinner. Omit the chicken for a great vegetarian main dish! Serve with Naan and a side salad.
Servings Prep Time
6 15
Cook Time
30
Servings Prep Time
6 15
Cook Time
30
Ingredients
Servings:
Instructions
  1. Heat a dutch oven to high and add 2 tbsp olive oil. When the oil is hot, add the chicken and season with salt and pepper. Cook the chicken until cooked through, 6-8 minutes. Remove the chicken to a bowl. Do not wipe out the pan.
  2. Pulse jalapeno, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.
  3. Heat remaining 2 tbsp oil in the dutch oven over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.
  4. Pulse tomatoes in the food processor until finely chopped. Add to the pan along with sugar. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas, chicken and garam masala, season with salt & pepper, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for at least 5 minutes, up to one hour. The longer it simmers, the better the flavor. Serve topped with cilantro, if desired.
  5. Can be made ahead by one day and reheated. Leftovers freeze up to 2 months.
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Chicken Tray Bake with Roasted Poblano Salsa

Chicken Tray Bake with Roasted Poblano Salsa
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Fast, delicious and healthy weeknight dinner.
Servings Prep Time
4 10
Cook Time
40
Servings Prep Time
4 10
Cook Time
40
Chicken Tray Bake with Roasted Poblano Salsa
Print Recipe
Fast, delicious and healthy weeknight dinner.
Servings Prep Time
4 10
Cook Time
40
Servings Prep Time
4 10
Cook Time
40
Ingredients
Servings:
Instructions
  1. Heat oven to 450 degrees. In a small bowl, stir together the chili powder and 2 teaspoons kosher salt.
  2. On a large sheet pan toss the poblanos, onions, tomatoes, jalapenos and 1 tbsp of the chili powder and the oil. Mix well.
  3. Add the sugar and oregano to the remaining chili powder mixture. Season the chicken with salt and pepper and then rub the chicken with the chili mixture. Add the chicken to the sheet pan and arrange the garlic in the middle of the pan.
  4. Roast until the thighs reach 175 degrees and breast (if using) reaches 160 degrees. Remove chicken from the pan.
  5. Pour all the veg and any remaining oil and juices into a mixing bowl. Smash the veggies leaving them a little chunky. Stir in the vinegar and cilantro. Season with salt and pepper.
  6. Serve the chicken with the salsa. I like to serve this with rice or cauliflower rice with a side salad. Corn and black beans are also a good side with it.
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