I made this dish three times last week. Partly because I wanted to be sure I had it right before I shared it with you. But also just because it was that good. I've been missing comfort food. You know, the kind of hot meal you eat on a cold winter night while watching a movie? With multiple food sensitivities, comfort food often goes out the door, replaced by lots of fish and veggies. Delicious, yes. Healthy, certainly. Comforting? Not exactly. These Curry Braised Chicken Thighs with Apples and Leeks gave me exactly what I was craving. Warm and mildly spiced, it made my mind and my stomach happy. And that's no easy task!
Curry Braised Chicken Thighs with Apples and Leeks (Print-Friendly Option)
Enjoy a nice curry sauce without using any starch as a thickener. Flax seed meal is a great alternative to using tapioca or cornstarch, and this makes a delicious, low-glycemic meal your guests will love.
1 tablespoon coconut oil (sub: ghee, butter)
1 tablespoon ground flax seed meal
2 teaspoons ground cumin
1 teaspoon curry powder
1/8 teaspoon sea salt
2 organic chicken thighs
1 leek, just the white part, sliced thin (save the dark green parts for making broth or soup)
1 apple, diced
1/4 cup water
Freshly ground black pepper to taste
- Heat coconut oil in a large sauté pan over medium heat. You want the pan to be hot but not smoking. Mix the flax, cumin, curry, and salt together in a large bowl. Rinse and pat the chicken thighs dry, then dredge them in the seasonings. Add to the pan and cook for 3 minutes, until chicken is browned.
- Turn chicken over and pour any seasoning that was left in the bowl over it. Add the leeks, apple, and water. Put the top on and simmer for 15 minutes. Depending on how hot your stove gets, you may need to turn the heat down to medium-low. You just want the dish to be simmering, not boiling.
- After 15 minutes, turn the chicken over again, stir the apples and leeks to ensure even cooking, and put the top back on for another 5 minutes. Add freshly ground black pepper to taste and serve hot.