Almond Curry Chicken - As Featured on the Martha Stewart Show!
Coarse salt and freshly ground pepper
8 bone-in, skin-on chicken thighs
1 large yellow onion, thinly sliced
1 teaspoon Madras curry powder
1/2 teaspoon freshly grated nutmeg
1 cinnamon stick
1/2 cup sliced almonds, toasted
1/4 cup coarsely chopped cilantro
Rice Pilaf with Shallots, for serving
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Preheat oven to 400 degrees.
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Heat oil in a medium ovenproof high-sided skillet. Season chicken with salt and pepper and place chicken, skin-side down, in skillet.
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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.
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Add onions to skillet and reduce heat to medium-low. Cook, stirring occasionally, until soft and beginning to caramelize, about 10 minutes.
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Stir in curry powder, nutmeg, cinnamon stick, and Almond Dream; season with salt and pepper; bring to a simmer.
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Return chicken to skillet, skin-side up, and transfer to oven.
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Cook until chicken is cooked through, about 35 minutes.
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Remove from oven and season with salt and pepper. Garnish with almonds and cilantro; serve with rice pilaf.
