Gluten Free Smothered Curry Chicken Thighs

Name: Gluten Free Smothered Curry Chicken Thighs Serving:4 Prep Time: 15 mins Cooking Time: 45 mins Series: Chefs Signatures Dishes


Meat:

·Chicken Thighs

Produce:

· Bell peppers

Dry Spices:

· Curry powder

· White pepper

· Salt (as desired)

·Chicken bullion cube

Fats:

·Beef Tallow

·1/4 a stick of butter

Dry ingredients

· Chickpeas, and the liquid they come in (aquafaba)

·Neutral oil

Phase one: Season your chicken thighs with the dry spices (curry powder, white pepper, and salt) . Melt a fat of your choice (beef tallow, oil, etc) in a pan over medium heat, and add your chicken thighs skin side down. Cook both sides of the chicken until golden brown, then, bake the chicken thighs in a 400 degree oven for 20 minutes.

Phase two: Heat up a neutral oil in a pan and add in your chickpeas, chopped bell peppers, and more curry powder seasoning. Mix your aquafaba (the liquid that comes from a can of strained chickpeas) and a chicken bullion cube in a separate bowl, when fully combined add to the pan with the cooked chickpeas and bell peppers. Add a few knobs of butter to the mixture and cook down on very low heat.


Phase three: Take your chicken thighs out of the oven and add to the pan with the chickpeas. Add the leftover juice from the chicken to the pan and combine. Cook everything down until it is to your desired richness.


Plating: Plate the chicken over rice, garnish with fresh herbs, a lemon slice and serve!


Wine Pairing: Pair with a rich white wine like chardonnay


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