Description

Juicy curried chicken served with fresh basil, pomegranate and loads of pan fried garlic bits. Amazing and so easy! Ready in less than 25 minutes.

Ingredients

Scale

1 tablespoon curry powder
1 teaspoon paprika
2 pounds boneless, skinless chicken thighs (preferably humanely raised)
3 tablespoons extra virgin olive oil
1/4 cup chicken broth
5 cloves garlic (finely chopped)
6 sprigs thyme
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 lemon (halved)
arils (seeds) from 1 pomegranate
10 basil leaves (shredded)

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Instructions

In a large bowl, add curry powder, paprika, kosher salt and black pepper and stir.
Add chicken thighs and toss to coat all sides evenly.
In a deep skillet over medium heat, add olive oil. When the oil is hot, add chicken and cook on each side for 3 minutes.
Add garlic, thyme, chicken broth, salt and pepper and squeeze the lemon halves. Add them to the to pan and bring to a boil.
Lower heat to a simmer and cook chicken uncovered until most of the liquid has evaporated (about 6-7 minutes) and chicken is cooked through. Transfer chicken to a plate along with garlic and remaining liquid (if there is any left). Discard thyme sprigs and lemon.
Top with pomegranate and basil. Serve with a simple chopped salad, quinoa, rice or oven baked fingerling potatoes.

Notes

You can use bone in, chicken thighs but I recommend you take off the skin since it won’t get to crisp up in this recipe. I’ve tried it both ways, and the skin simply isn’t good for this dish.
The cooking time will vary. Add 2 more minutes on each side.

Nutrition

Serving Size:
Calories: 451
Sugar: 11.2 g
Sodium: 455.6 mg
Fat: 17.8 g
Saturated Fat: 2.9 g
Carbohydrates: 21.1 g
Fiber: 5.6 g
Protein: 53.5 g
Cholesterol: 165.8 mg