Found this recipe in a Food Network magazine. Super simple to make and delish. Give this one a try on a weekday.
Caribbean Curried Chicken and Chickpeas
(Better pic to follow. I forgot to take one and then remembered!! Here it is…)
5 Tablespoons olive oil
1 1/4 pound skinless, boneless chicken thighs, quartered
Kosher salt and freshly ground pepper
1 1/2 Tablespoons Madras curry powder (I used the Penzeys Now Curry)
5 cloves garlic, chopped
2 – 15 ounce cans chickpeas (do not drain)
1 cup fresh cilantro
Juice of one lime
1 Tablespoon apple cider vinegar
4 cups shredded coleslaw mix
Caribbean hot pepper sauce, for serving
2 pieces naan bred, warmed and cut into wedges
- Heat 1 Tablespoon olive oil in a large pot or Dutch oven over medium high heat. Season the chicken with salt and pepper and add to the pot. Cook, stirring occasionally, until browned, about 8 minutes. Add curry powder and half of the garlic. Cook Stirring, until the garlic softens slightly, about 1 minute.
- Stir the chickpeas and their liquid into the pot and bring to a boil. Reduce the heat to medium low; cover and cook until the chicken is tender, about 12 minutes.
- Meanwhile, puree the remaining garlic, cilantro, 2 Tablespoons olive oil, the lime juice and vinegar in food processor or blender until a paste forms. (You could use mortar and pestle too. Not my thing.)
- Heat the remaining 2 Tablespoons olive oil in a small skillet over medium heat. Add the cilantro past; cook until dark green, about 1 minute. Transfer to a medium bowl and add the coleslaw mix; season with salt and toss to coat.
- Top each serving of the chicken curry with the slaw mixture, hot pepper sauce and cilantro. Serve with the naan.
I LOVE all my Penzeys spices. I go there at least once a month to buy a new one to use or just to look around. Fun, fun, fun!!