This chicken dish was inspired by a recipe featured in the Wall Street Journal over this past weekend. I adapted a few things, but the most of the ingredients are the same. The original recipe served the dish with plantains. I prefer sweet potatoes, especially with the curry, so I roasted some the potatoes with a little chili lime seasoning that tasted great with the curry and sauce. I found the puréed curry sauce that serves as the braising liquid so flavorful and loved it with the chicken thighs and steamed rice. The dish comes together in one pot (another bonus) and can be made ahead and rewarmed.
Serves around 4
- 6 bone-in, skin on chicken thighs
- 1 red onion, rough chop
- 1 yellow onion, rough chop
- 1 red bell pepper, rough chop
- 6-10 ripe cherry tomatoes
- 3 cloves garlic
- 2 inches peeled ginger, sliced
- 1 tablespoon tomato paste
- 1 tablespoon sweet curry (I love Penzey’s), more to taste
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder (more or less to taste)
- kosher salt and pepper
- sliced jalapeno, for serving
- sliced fresno chili, for serving
- fresh cilantro, for serving
- fresh lime, for serving
- steamed rice for serving
for sweet potatoes :
- 2 medium sweet potatoes, cut lengthwise about 5″ long, 1 “thick
- olive oil to coat (about 3 tablespoons)
- kosher salt and pepper
- trader joes chili lime seasoning salt or favorite chili powder
Preheat oven to 400. In a large oven- proof skillet (I think an enamel or cast iron works best), heat the canola oil to medium high. Pat dry chicken on both sides with paper towel and season generously with salt and pepper on both sides. When oil is hot, place chicken, skin side down in pan. Sear for 4-5 minutes until golden brown. Then flip and cook the other side for the same amount of time. While chicken is cooking, place onions, bell pepper and remaining ingredients in the cuisinart or blender and process until smooth and saucy. Once chicken is done, remove from the pan on a plate and set aside. Place the sauce into the pan and lower heat to medium stirring frequently for about 10 minutes. Adjust seasonings to taste. Place chicken skin-side up back in pan with simmering curry sauce, along with any accumulated juices and transfer skillet to oven to finish cooking for about 25 minutes or until chicken is cooked through.
Preheat oven to 400. Line a baking sheet with parchment paper and toss prepared potatoes with oil and seasonings. Spread out on baking sheet and bake for about 30 minutes tossing once or twice until golden brown dots the exterior and the potatoes are tender.
Dish a heaping portion of sauce with chicken on top and potatoes and steamed rice on the side. Garnish with chilis and cilantro and a squeeze of fresh lime. Enjoy immediately.