Skip to main content

One Skillet Chicken Thighs with Curried Cabbage and Chickpeas

 We adore this dish!  So comforting and rich and super easy!  Came together in 20 minutes.





INGREDIENTS

  • 1/2 medium head green cabbage
  • 2 medium leeks
  • 2 large cloves garlic
  • 1 (about 15-ounce) can garbanzo beans
  • 4 large bone-in, skin-on chicken thighs (about 2 1/2 pounds total)
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 cup canned full-fat or lite coconut milk
  • 1 tablespoon curry powder
  • 1/4 teaspoon red pepper flakes
  • Coarsely chopped fresh cilantro, for serving (optional)

  1. Arrange a rack in the middle of the oven and heat the oven to 375ºF. Meanwhile, core and thinly slice 1/2 medium green cabbage (about 4 packed cups). Halve 2 medium leeks lengthwise, rinse, and thinly slice crosswise. Thinly slice 2 large garlic cloves. Drain and rinse 1 can garbanzo beans. Pat dry and season 4 bone-in chicken thighs with 3/4 teaspoon of the kosher salt and 1/2 teaspoon black pepper.

  2. Heat 1 tablespoon olive oil large cast-iron or oven-proof skillet over medium-high heat until shimmering. Add the chicken skin-side down and sear until the skin is deep golden-brown, 10 to 12 minutes. Transfer to a plate skin-side up.

  3. Reduce the heat to medium. Add the leeks, garlic, and 1/4 teaspoon of the kosher salt, and cook until the leeks are tender and translucent, about 4 minutes. Add the cabbage and remaining 1 teaspoon kosher salt and cook, tossing occasionally, until the cabbage is just wilted, about 5 minutes.

  4. Add the garbanzo beans, 1 cup coconut milk, 1 tablespoon curry powder, and 1/4 teaspoon red pepper flakes. Stir to combine and bring to a simmer. Return the chicken to the skillet skin-side up.

  5. Bake until the chicken is cooked through and registers an internal temperature of 165ºF, 20 to 25 minutes. Transfer the chicken to a serving dish. Taste and season the cabbage mixture with kosher salt as needed, and serve with the chicken. Top with chopped cilantro, if desired.

RECIPE NOTES

Labels:

Comments

Post a Comment

Popular posts from this blog

Spicy Tomato coconut Bisque with Shrimp and Mushrooms

This recipe from NTY hit all the notes!  mildly spiced and the herbed mushrooms were perfect as a topping! Ingredients: 1   (14-ounce) can whole peeled tomatoes 1   (12-ounce) jar roasted red bell peppers, stemmed, seeded and roughly chopped (about 1 cup) 4   tablespoons olive oil, plus more for drizzling 8   ounces mixed fresh mushrooms, such as oyster, maitake or shiitake, cut into 2-inch pieces (about 4 loose cups) 2   garlic cloves, peeled and sliced 1   (1-inch) piece fresh ginger, peeled and thinly sliced 2   fresh makrut lime leaves (or 1 tablespoon lime zest)   Kosher salt ¼   cup sliced scallions 2   shallots, peeled and diced 1   tablespoon tomato paste 1   (13-ounce) can coconut milk ½   red habanero chile, seeds removed 1   pound large (tail-on) shrimp, peeled and deveined (or 1 pound any firm white fish, such as halibut, cut into 2-inch pieces)   Steamed white or brown rice, for serving 1  ...
Post a Comment
Read more

Spicy Chorizo Chili with Pinto Beans

I had this with Soyrizo instead of meat and it was perfect.  The heat is well balanced and we used Rancho Gordo pinto beans, so creamy and smooth!  Definitely a hit! Ingredients Ingredient Checklist 1 tablespoon olive oil 12 ounces fresh Mexican chorizo, casings removed 1 yellow onion, chopped 1 poblano chile, stemmed, seeded, and chopped 1 tablespoon tomato paste 2 teaspoons chili powder 1 teaspoon kosher salt 1 teaspoon ground cumin 1 teaspoon garlic powder 2 15-oz. cans no-salt-added pinto beans, drained and rinsed  if you want a shortcut but I did Rancho Gordo beans in the Instapot and froze what we didn't use in the chili! 3 cups unsalted chicken broth   diced avocado, finely shredded cabbage, chopped fresh cilantro, and lime wedges, for serving. Prep: Directions Instructions Checklist Step 1 Heat oil in a large pot over medium-high. Add chorizo in large chunks; cook until browned, about 2 minutes. Break up chorizo with a wooden spoon. Cook, stirring occasionall...
Post a Comment
Read more

Saffron Spiced Butter Paparadelle

 This is Heidi Swanson's recipe that I have been making for years!  You can use any vegetable, I've done it in the winter with shaved brussel sprouts, in the spring with snap peas, and love the asparagus as it's written.  Comes together easy and it special enough for a casual dinner with friends! Ingredients 1/4 teaspoon saffron threads pinch of salt 1 stick / 4 oz / 100 g butter 2 tablespoons extra virgin olive oil 6 medium shallots, chopped 1/2 teaspoon ground ginger 1/2 teaspoon sweet paprika 1/2 teaspoon ground coriander 1/2 teaspoon ground cinnamon scant 1/2 teaspoon cayenne pepper 1/4 teaspoon red chile flakes 1/4 teaspoon ground turmeric 1/4 teaspoon+ fine grain sea salt black pepper 1/2 pound / 8 oz / 225 g dried pappardelle egg pasta 1/2 pound / 8 oz / 225 g asparagus, sliced into 1/4-inch rounds splash of cream 1/2 cup / 2 oz / 60 g pine nuts, toasted and chopped 2 tablespoons roughly chopped mint 2 tablespoons roughly chopped parsley Place a large pot of water ...
Post a Comment
Read more