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| Curried Tomato Chicken Stew YIELD: 4 portions INGREDIENTS: 8 ea. boneless, skinless chicken thighs 2 tbs. curry powder 2 pts. grape tomatoes, split 1 can unsweetened coconut milk 1 ea. onion, diced 4 ea. garlic cloves, minced 1 cup orange juice 1 cup chicken stock 1 bunch broccoli raab, cut into 1-inch pieces flour for dredging, as needed 4 cups cooked jasmine rice METHOD: Season chicken thighs with salt and pepper. Dredge lightly in flour and sear in a Dutch oven, browning slightly and turning as needed. Add onions, garlic, tomatoes and curry, sauté for 2 minutes stirring frequently. Add chicken stock, orange juice and coconut milk. Bring to a simmer and cook 20 minutes. Add raab and cook till just tender. Season with salt and pepper as needed. Serve over jasmine rice. |
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