Recipe
Almond Curry Chicken - Featured on the Martha Stewart Show!
Ingredients
| 2 cups | Spectrum® Olive Oil |
| coarse salt | |
| freshly ground pepper | |
| bone-in, skin-on chicken thighs | |
| 1 cups | yellow onion thinly sliced |
| 1 tsp | Madras curry powder |
| 1/2 tsp | nutmeg freshly grated |
| 1 cups | cinnamon stick |
| 2 cups | Almond Dream™ Unsweetened |
| 1/2 cup | sliced almonds toasted |
| 1/4 cup | cilantro coarsely chopped |
| rice pilaf with shallots |
Directions
- Preheat oven to 400 degrees.
- Heat oil in a medium ovenproof high-sided skillet. Season chicken with salt and pepper and place chicken, skin-side down, in skillet.
- Cook until skin is golden brown and crisp, about 5 minutes; turn chicken and cook 2 to 3 minutes more. Transfer chicken to a plate and set aside.
- Add onions to skillet and reduce heat to medium-low. Cook, stirring occasionally, until soft and beginning to caramelize, about 10 minutes.
- Stir in curry powder, nutmeg, cinnamon stick, and Almond Dream; season with salt and pepper; bring to a simmer.
- Return chicken to skillet, skin-side up, and transfer to oven.
- Cook until chicken is cooked through, about 35 minutes.
- Remove from oven and season with salt and pepper. Garnish with almonds and cilantro; serve with rice pilaf.