On the Grill
Jamaican Chicken Curry
Golden Raisin-Almond Rice Pilaf
Ingredients
- ¾ lb bone-in chicken thighs
- ¼ tsp salt, divided
- ¼ tsp pepper
- 1 Tbsp olive oil
- ½ onion, chopped
- 1 small organic jalapeño pepper, minced
- 1 (½-inch) piece ginger, minced
- 1 Tbsp curry powder
- ½ tsp ground coriander
- 2 carrots, sliced
- ½ lb organic Yukon Gold potatoes, cut into chunks
- ½ cup coconut milk
- ¼ cup water
Instructions
- Grip and remove skin from chicken thighs using paper towels. Sprinkle chicken with ⅛ tsp each salt and pepper.
- Brown chicken in hot oil in a Dutch oven over medium-high heat 2 minutes per side. Remove chicken from pot.
- Add onion and jalapeño to pot; sauté 5 minutes or until tender. Add ginger, curry powder, and coriander. Cook 1 minute. Stir in ⅛ 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
- 1 clove garlic, minced
- ½ cup brown basmati rice, rinsed
- 1 Tbsp olive oil
- 1 cup water
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp sliced almonds
- 2 Tbsp organic golden raisins
- 2 Tbsp 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 | 2 | 2 | |
| Calories |
500
|
278
|
778
|
| Fat (g) | 29 | 11 | 40 |
| Sat. Fat (g) | 14 | 1 | 15 |
| Protein (g) | 29 | 6 | 35 |
| Carb (g) | 33 | 43 | 76 |
| Fiber (g) | 6 | 3 | 9 |
| Sodium (mg) | 423 | 295 | 718 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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