Excerpted from The Simple Bites Kitchen: Nourishing Whole Food Recipes for Every Day. Copyright © 2017 by Aimée Wimbush-Bourque. Photos copyright © Tim and Angela Chin. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
A well-stocked pantry is the backbone of this comforting classic, using onions, spices and cans of tomatoes, chickpeas and coconut milk. - Aimée Wimbush-Bourque, The Simple Bites Kitchen
Ingredients
-
2 tablespoons (30 mL)
Golden Ghee or
coconut oil
-
3
medium
onions
, chopped
-
2
cloves
garlic
, minced
-
1 inch (2.5 cm)
fresh
ginger
, peeled and grated
-
2 teaspoons (10 mL)
garam masala
-
2 teaspoons (10 mL)
curry powder
-
1
cinnamon stick
-
2 1/2 pounds (1.125 kg)
boneless, skinless
chicken thighs
-
1 can (28 ounces/796 mL)
diced
tomatoes
-
1 can (14 ounces/400 mL)
full-fat
coconut milk
-
1 cup (250 mL)
chicken stock
-
1 teaspoon (5 mL)
fine
sea salt
-
1 can (14 ounces/398 mL)
chickpeas
, rinsed and drained
-
full-fat plain organic
yogurt
, for garnish (optional)
-
cilantro
, for garnish
Instructions
- Melt the Golden Ghee in a large pot over medium-low heat. Tumble in the chopped onions and cook for 8 minutes, or until soft, stirring occasionally. Add the garlic, ginger, garam masala, curry powder and cinnamon stick. Cook for 2 minutes, scraping the bottom of the pot and stirring to toast the spices.
- Push the onions to the side of the pot and add the chicken thighs. Cook for 5 minutes, turning them halfway.
- Pour in the tomatoes, coconut milk and stock. Stir everything gently. Add the salt and chickpeas. Bring to a simmer over medium heat and cook slowly for 1 hour, uncovered. Alternatively, transfer everything to a slow cooker and cook on low for 4 to 5 hours.
- Taste and adjust the seasoning if necessary. Serve over whole wheat couscous or basic brown rice pilaf with a dab of yogurt and torn fresh cilantro.
Excerpted from The Simple Bites Kitchen: Nourishing Whole Food Recipes for Every Day. Copyright © 2017 by Aimée Wimbush-Bourque. Photos copyright © Tim and Angela Chin. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
