Almond Curry Chicken - As Featured on the Martha Stewart Show!
2 tablespoons
Spectrum® olive oil
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
1. Preheat oven to 400 degrees.
2.Heat oil in a medium ovenproof high-sided skillet. Season chicken with salt and pepper and place chicken, skin-side down, in skillet.
3. 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.
4. Add onions to skillet and reduce heat to medium-low. Cook, stirring occasionally, until soft and beginning to caramelize, about 10 minutes.
5. Stir in curry powder, nutmeg, cinnamon stick, and Almond Dream; season with salt and pepper; bring to a simmer.
6. Return chicken to skillet, skin-side up, and transfer to oven.
7. Cook until chicken is cooked through, about 35 minutes.
8. Remove from oven and season with salt and pepper. Garnish with almonds and cilantro; serve with rice pilaf.
