CURRY FRUITS WITH CHICKEN THIGHS
From spinach1948 14 years ago
- 15 minutes to make
- Serves 4
The fruits in this recipe is treated like a chutney, and the romaine should still be crunchy when removed from the pan. The tender chicken thighs complete this subtle Oriental-flavored dish. Adapted from Idone's "Salad days" 1989
Ingredients
- Ingredients: shopping list
- 4 Tbs. margarine or butter shopping list
- 2 Tbs. curry powder shopping list
- 8 chicken thighs, boned ( leaving skin on ) shopping list
- 1-inch knob fresh ginger-root, peeled and grated shopping list
- 1Ugli fruit shopping list
- 1 pink honeydew melon, peel removed and the flesh cut into ½ inch crescents shopping list
- 1 Winter melon, peel removed and the flesh cut into ½ inch cubes shopping list
- 1 Ruby red grapefruit, peel and sectioned shopping list
- 8 dates shopping list
- 8 mint leaves, torn into small pieces shopping list
- 1 head romaine lettuce, pale green only, washed and leaves cut into ½ inch pieces shopping list
- salt and freshly milled white pepper shopping list
- 1 bunch chives shopping list
How to make it
- Method:
- 1)Melt 2 Tbs. of the margarine or butter in a large heavy skillet over moderate high heat.
- 2)Pat the curry powder into the chicken skin. Place the thighs in the skillet, skin side down. Sprinkle with half of the ginger.
- 3)Reduce the heat to moderately low and simmer for 5 minutes on each side, or until cooked through. Remove the thighs to a plate; set aside keep warm.
- 4)Strain the margarine or the butter and curry powder mixture into a clean nonstick skillet. Add the remaining 2 Tbs. margarine or butter.
- 5)Squeeze the Ugli fruit juice into the skillet. Add the melons, grapefruit and dates. Sprinkle on the remaining ginger and the mint leaves.
- 6)Cover and simmer for 5 to 7 minutes, or until the fruits are warmed through and begin to “sweat “.
- 7)Using a slotted spatula, remove the fruits to a plate.
- 8)Add the romaine to the skillet and toss in the margarine or butter and curry mixture. Season with salt and pepper to taste.
- 9)Divide the greens among 4 serving plates. Arrange the fruits on top of the romaine lettuce. Slice the thighs and place on top of the fruits. Scatter several chives over each salad and serve warm.
- Calories: 665 per serving
- Wine: Dry Riesling
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- spinach1948 Dorchester-Boston, MA
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