Skillet Curried Chicken with Apple and Golden Raisins

by MacroMeals
Prep: 15m
Cook: 45m
poultry
Skillet Curried Chicken with Apple and Golden Raisins - Image

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Ingredients
Servings:4
3 1/2lbbone-in chicken thighs
1tspsalt
1/2tspblack pepper
1/4cupbutter
2tart apples
1onion
2tbspall-purpose flour
2tbspcurry powder
14 1/2ozchicken broth
3tbspgolden raisins
1/2tsporange zest
2tbspslivered almonds
2cupcooked rice
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Season and sear the chicken

    Pat the bone-in chicken thighs dry and season both sides with the salt and pepper. Melt the butter in a large skillet over medium heat. Brown the thighs on both sides, about 4-5 minutes per side, then remove them to a plate.

  1. 2

    Build the curry sauce

    Peel and slice the apples and finely chop the onion. Add both to the same skillet and cook, stirring, until softened, 2-3 minutes. Stir in the flour and curry powder and cook 2 minutes more to toast the spices. Gradually whisk in the chicken broth until smooth.

  2. 3

    Simmer and finish

    Return the chicken to the pan along with the golden raisins and orange zest. Reduce the heat, cover, and simmer until a thermometer inserted into the thickest thigh reads 165 degrees F, 30-35 minutes. Toast the slivered almonds in a dry pan until golden, then sprinkle them over the top. Serve over hot cooked rice.

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Skillet Curried Chicken with Apple and Golden Raisins

Created by: MacroMeals

Prep Time: 15m
Cook Time: 45m
Servings: 4

Ingredients

  • 3 1/2 lb bone-in chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup butter
  • 2 tart apples
  • 1 onion
  • 2 tbsp all-purpose flour
  • 2 tbsp curry powder
  • 14 1/2 oz chicken broth
  • 3 tbsp golden raisins
  • 1/2 tsp orange zest
  • 2 tbsp slivered almonds
  • 2 cup cooked rice

Instructions

  1. Season and sear the chickenPat the bone-in chicken thighs dry and season both sides with the salt and pepper. Melt the butter in a large skillet over medium heat. Brown the thighs on both sides, about 4-5 minutes per side, then remove them to a plate.
  2. Build the curry saucePeel and slice the apples and finely chop the onion. Add both to the same skillet and cook, stirring, until softened, 2-3 minutes. Stir in the flour and curry powder and cook 2 minutes more to toast the spices. Gradually whisk in the chicken broth until smooth.
  3. Simmer and finishReturn the chicken to the pan along with the golden raisins and orange zest. Reduce the heat, cover, and simmer until a thermometer inserted into the thickest thigh reads 165 degrees F, 30-35 minutes. Toast the slivered almonds in a dry pan until golden, then sprinkle them over the top. Serve over hot cooked rice.

Notes & Tips

This one lands around 50g of protein per serving before you even add the rice, so it hits the numbers without tasting like diet food. Bone-in thighs stay juicy through the long simmer and brown better than breasts, but boneless skinless thighs or breasts work too if you want it leaner. The apple and golden raisins do the sweetening, so there is no added sugar doing the heavy lifting. Want more of that sauce for meal prep? Add an extra half can of broth.