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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A warming dish that is subtly-spiced and very light. Ingredients:
2 tablespoons olive oil |
3 tablespoons butter |
3 lbs chicken, cut into serving pieces |
2 celery ribs, chopped fine |
1 large onion, chopped fine |
2 cloves garlic, minced |
2 granny smith apples, cored and chopped |
1 red bell pepper, chopped |
1 tablespoon curry powder (or to taste) |
1/2 teaspoon cinnamon |
1/2 teaspoon cumin |
2 tablespoons all-purpose flour |
2 cups chicken broth |
finely chopped fresh parsley |
cooked basmati rice |
Directions:
1. Heat oil and 1 tblsp butter over moderately-high heat until foam subsides.
2. Brown chicken, patted dry and seasoned with salt; transfer to a plate with a slotted spoon.
3. Pour off fat from casserole, add remaining 2 tblsps butter and cook celery, onion and garlic over moderately-low heat, until softened.
4. Add apples and cook 5 minutes.
5. Add bell pepper, curry, cinnamon and cumin and cook 1 minutes.
6. Stir in flour and cook over moderate heat 3 minutes.
7. Add broth and chicken and cook, covered and at a bare simmer, 15-20 minutes, or until chicken is cooked and tender.
8. Transfer chicken to a plate with a slotted spoon.
9. Boil sauce 3-5 minutes, or until thickened slightly, and season.
10. Pour sauce over chicken and sprinkle with parsley.
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