Behind the Recipes
Sautéed Chicken with Curried Vegetables by Chef Rob Endelman
Makes 2 servings
INGREDIENTS:
4 chicken thighs
1 onion, sliced
1 red, yellow or orange pepper, sliced
1 tbsp. curry powder
1 tbsp. parsley, chopped
1 tbsp. extra virgin olive oil
Unrefined sea salt and freshly ground pepper to taste
PREPARATION:
Preheat the oven to 350 degrees.
1. Heat the olive oil in a heavy skillet over medium-high heat.
2. Pat the chicken thighs dry with a paper towel and season with salt and pepper. Sauté the chicken skin side down in the hot skillet for 3-4 minutes until it browns and the skin is crispy.
3. Flip the chicken and cook on the other side for another 3-4 minutes.
4. Transfer chicken to a baking sheet or sizzle pan and bake in preheated oven for another 5 minutes, or until cooked through.
5. In the same skillet, add the onion and peppers and sauté until tender, about 3-4 minutes.
6. Add the curry powder and parsley, stirring together with the onion and pepper off the heat.
7. Remove the chicken from the oven and let it rest on a wire cooling rack for 3-4 minutes.
8. To serve, place the vegetables on a plate and top with the chicken. If desired, serve with a dome of cooked brown rice.
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