On the Grill
Jamaican Chicken Curry
Golden Raisin-Almond Rice PilafIngredients
- 2½ lb bone-in chicken thighs
- ¾ tsp salt, divided
- ½ tsp pepper
- 3 Tbsp olive oil
- 1 onion, chopped
- 1 large organic jalapeño pepper, minced
- 1 (1-inch) piece ginger, minced
- 3 Tbsp curry powder
- 1 tsp ground coriander
- 4 carrots, sliced
- 1 lb organic Yukon Gold potatoes, cut into chunks
- 1 (13.5-oz) can coconut milk
- ½ cup water
Instructions
- Grip and remove chicken skin from thighs using paper towels. Sprinkle chicken with ½ tsp each salt and pepper.
- Brown chicken, in batches, in hot oil in a large Dutch oven over medium-high heat 2 minutes per side. Remove chicken from pan.
- Add onion and jalapeño to pan; sauté 5 minutes or until tender. Add ginger, curry powder, and coriander. Cook 1 minute. Stir in ¼ tsp salt, carrots, potatoes, coconut milk, water, and browned chicken.
- Bring to a boil; reduce heat, and simmer, partially covered, 20 minutes or until chicken is done and vegetables are tender.
- Serve over Golden Raisin-Almond Rice Pilaf recipe.
Side Dish Ingredients
- 2 cloves garlic, minced
- 1½ cups brown basmati rice, rinsed
- 2 Tbsp olive oil
- 3 cups water
- ½ tsp salt
- ½ tsp pepper
- ½ cup sliced almonds
- ¾ cup organic golden raisins
- ¼ cup chopped fresh parsley
Side Dish Instructions
- Cook garlic and rice in hot oil in a large saucepan over medium heat 30 seconds or until toasted; add water, salt, and pepper.
- Bring to a boil; cover, reduce heat and simmer 40 minutes or until rice is tender and water evaporates.
- Meanwhile, toast nuts in a dry skillet over medium heat until fragrant.
- Add raisins and parsley during last 5 minutes of cooking; stir in nuts before serving.
Nutritional Information
Main | Side | Total | |
Servings | 6 | 6 | |
Calories |
490
|
299
|
789
|
Fat (g) | 31 | 10 | 41 |
Sat. Fat (g) | 16 | 1 | 17 |
Protein (g) | 30 | 6 | 36 |
Carb (g) | 23 | 52 | 75 |
Fiber (g) | 4 | 4 | 8 |
Sodium (mg) | 415 | 198 | 613 |
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