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Urban Curry Chicken

(post, Melissa Hamidi)

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Urban Curry Chicken 
We fell in love with Urban spices during a trip to Portsmouth, NH, earlier this year. For Christmas, we each picked one and decided we could prepare a meal for each other. This rendition of curry chicken includes some delicious fall and winter fruits that help to balance out the spice of the curry. This is also a fabulous "one-pot" meal that makes for a great, lazy, afternoon. And even better left-overs on day 2. Yummy!

Warm 4 Tbsp of grape seed oil (grape can withstand higher temperatures than olive) in a dutch oven on the stove. Season 2 lbs. of chicken thighs and breast (bone in), with salt, pepper, chipotle spice and smoked paprika. Add the chicken to the oil, and brown on both sides, approximately 6 minutes. 

Next chop 1 onion, 2 apples, and 4 cloves of garlic. Add the onion and garlic to the browned chicken, and 2 tsp. of crushed red pepper, and a pinch of salt. Next, add 16 oz of low sodium chicken broth, and 3 Tbsp of curry seasoning. Bring to a boil, then add your apples, mix well. We also added 1/2 cup of shredded carrots, and 1/4 cup dried cranberries at this point. Delicious! Not to mention the beautiful colors. Your sense's are in for a major party here folks - you'll have a hard time keeping guests out of the kitchen at this point. Once the mixture is boiling, turn the heat down to medium, put the lid on, and cook approximately 25 minutes. 

Take the lid off and crank the heat back up to help thicken the sauce for another 5 minutes. The onions, spices, and fruits will meld into a reduced chutney that is good enough to eat alone, or with Naan, or any other type of bread. This is wonderful as a stand alone, or served with basmati rice. 

Ishteh koob!

(Bon appetite)