It was a rainy day in Toronto yesterday! But spring is in the air and the weather has been wonderful all week! Whether you’re indoors or out and about, this recipe makes a great comfort meal to help you through the rainy or cloudy and somewhat gloomy weather. Plus if you’re a curry lover like me, then this recipe will be a favorite! Happy Friday!
HERB ROASTED CHICKEN WITH RED PEPPER SWEET POTATO CURRY (UPDATED 2020)
Prep time
Cook time
Total time
Author: Valerie Azinge
Recipe type: Paleo
Serves: 6 Servings
Ingredients
- For the Chicken:
- 8 (2lb) deboned, skinned chicken thighs
- 2 Tablespoons (30ml) olive oil
- 1 Teaspoon (4g) garlic powder
- 1 Teaspoon (4g) onion powder
- ½ a Teaspoon (1.3g) Sea salt
- ¼ Teaspoon (0.6g) ground black pepper
- 1 Teaspoon (4g) Italian seasoning
- For the Sweet Potato:
- 1 Tablespoon (15ml) olive oil
- 1 red bell pepper, chopped
- 1 small white onion, chopped
- 2 cloves garlic, minced
- 1 Teaspoon (4g) raw ginger, grated
- ½ a Teaspoon (1.3g) ground cumin
- 2 Teaspoons (8g) curry powder
- 1 Teaspoon (4g) sea salt
- 2 cups (480ml) low sodium chicken broth
- 2 medium sweet potatoes, peeled and chopped
- 1 can (400ml) unsweetened coconut milk
- Fresh parsley, for topping
Instructions
- Preheat the oven to 400°F.
- Season chicken thighs with garlic powder, onion powder, salt, black pepper and Italian seasoning. Add olive oil to an ovenproof skillet over medium-high heat, then place the seasoned chicken in the skillet and sear both sides until golden brown, about 3 minutes per side. Transfer the skillet to the oven and roast until completely cooked through, about 25-30 minutes.
- In a large saucepan or dutch oven, heat 1 Tablespoon (15ml) of olive oil over medium-high heat. sauté red pepper, onions and garlic for 1 minute, then add in ginger, cumin, curry and salt and stir until the other ingredients are coated in the spices.
- Add in chicken broth, sweet potato and coconut milk and stir. Cover the saucepan and cook for 15-18 minutes until the sweet potatoes are tender (test with a fork).
- When ready, remove from heat and transfer all the ingredients in the saucepan into a blender. Puree until smooth, then transfer into a serving dish. Top with fresh parsley and serve with roasted chicken.
Nutrition Information
Serving size: 6 Calories: 315 Fat: 14.5g Carbohydrates: 11g Protein: 21.8g
How can you make food look so pretty! The colours in this are amazing. Thanks for this recipe! xx
http://www.lexilife95.wordpress.com
Aw you’re sweet. Thanks girl!!