Curry Fruits With Chicken Thighs |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The fruits in this recipe is treated like a chutney, and the romaine should still be crunchy when removed from the pan. The tender chicken thighs complete this subtle Oriental-flavored dish. Adapted from Idone's Salad days 1989 Ingredients:
ingredients |
4 tbs. margarine or butter |
2 tbs. curry powder |
8 chicken thighs, boned ( leaving skin on ) |
1-inch knob fresh ginger-root, peeled and grated |
1ugli fruit |
1 pink honeydew melon, peel removed and the flesh cut into 1/2 inch crescents |
1 winter melon, peel removed and the flesh cut into 1/2 inch cubes |
1 ruby red grapefruit, peel and sectioned |
8 dates |
8 mint leaves, torn into small pieces |
1 head romaine lettuce, pale green only, washed and leaves cut into 1/2 inch pieces |
salt and freshly milled white pepper |
1 bunch chives |
Directions:
1. Method:
2. 1)Melt 2 Tbs. of the margarine or butter in a large heavy skillet over moderate high heat.
3. 2)Pat the curry powder into the chicken skin. Place the thighs in the skillet, skin side down. Sprinkle with half of the ginger.
4. 3)Reduce the heat to moderately low and simmer for 5 minutes on each side, or until cooked through. Remove the thighs to a plate; set aside keep warm.
5. 4)Strain the margarine or the butter and curry powder mixture into a clean nonstick skillet. Add the remaining 2 Tbs. margarine or butter.
6. 5)Squeeze the Ugli fruit juice into the skillet. Add the melons, grapefruit and dates. Sprinkle on the remaining ginger and the mint leaves.
7. 6)Cover and simmer for 5 to 7 minutes, or until the fruits are warmed through and begin to “sweat “.
8. 7)Using a slotted spatula, remove the fruits to a plate.
9. 8)Add the romaine to the skillet and toss in the margarine or butter and curry mixture. Season with salt and pepper to taste.
10. 9)Divide the greens among 4 serving plates. Arrange the fruits on top of the romaine lettuce. Slice the thighs and place on top of the fruits. Scatter several chives over each salad and serve warm.
11. Calories: 665 per serving
12. Wine: Dry Riesling
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