Chicken Curry with California Prunes and Brown Rice
This dish tastes creamy and comforting, yet still leaves you feeling light. CA Prunes really make this dish pop, adding natural sweetness with no added sugar, and a mellow, sophisticated deep flavor on your taste buds. Lemon zest and juice elevate and lighten the dish. Roasted broccoli balances the plate with a healthy crunch! To quarter the prunes more easily, try wetting your knife first with water.
For the curry:
1 1/2 pounds trimmed boneless skinless chicken thighs
1 1/2 teaspoons curry powder
1/2 teaspoon salt
Freshly ground black pepper
1 teaspoon extra-virgin olive oil*
1 small yellow or white onion, halved from end to end, thinly sliced (about 1 cup)
2 garlic cloves, gently smashed with side of knife, peeled
1 cup canned coconut milk
Finely grated zest of 1 medium lemon
1/2 teaspoon Worcestershire sauce (use GF if preferred)
1/2 cup CA prunes, halved
2 teaspoons lemon juice
For the broccoli:
2 heads broccoli (about 1 1/4 pounds)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
Freshly ground black pepper
2 teaspoons fresh lemon juice
Preheat oven to 425 degrees F convection. Line a large sheet pan with parchment paper or silicon baking mat for easier clean up.
To make the curry: Combine the curry, salt and pepper in a tiny bowl and sprinkle the seasoning on both sides of the chicken. Preheat a large skillet on medium heat and add the oil. When the oil is shimmering, add the chicken, smooth sides down, and cook until opaque halfway up the sides and golden underneath, about 5 minutes. Turn the chicken and cook through, about 2 minutes. Transfer to a plate. Note that the chicken will not yet be fully cooked at this stage.
Add the onions and garlic cloves. Reduce heat to low and sauté until tender, about 5 minutes, adding a tablespoon of water to the pan after a couple minutes to loosen the brown bits from the bottom of the pan, scraping with a wooden spoon. Add the chicken and juices back to the pan and the coconut milk, lemon zest, and Worcestershire. Simmer to finish cooking the chicken and thicken the sauce, about 7 minutes. Stir in the prunes and lemon juice.
To make the broccoli:
Cut off 1-2 inches of the bottom of the broccoli stalks, leaving a few inches attached to the florets. Cut the broccoli lengthwise into skinny stalks, with about 1-2 florets per piece. Spread on a sheet pan with the florets towards the middle of the pan and the stalks pointing to the edges of the pan. Drizzle with oil and sprinkle with salt and pepper. Roast in the oven until the edges become crisp, about 15 minutes. Spritz with lemon juice.
*If you are using a well-seasoned cast iron pan or non-stick pan, 1 teaspoon oil will suffice. A stainless steel pan may require 2 teaspoons.