Sunday, November 9, 2014

Spiced Thighs and Cumin Cabbage

I have to say that this dish is so, so good and incredibly easy. I don't often use my ground coriander, but I did tonight. I had some napa cabbage that wanted to be cooked up and I obliged.

4 boneless chicken thighs, rubbed with ground coriander, turmeric and kosher salt. Be generous with the spices.

1/2 napa cabbage, sliced
1/2 large onion, sliced
1 small yellow pepper, sliced
3 garlic cloves, minced
some vegetable oil

Brown thighs in some vegetable oil in large lidded skillet. After browning well, remove to plate and add the onion and the peppers. Brown these and add a big tablespoon of cumin and some black pepper--stir around and add the garlic, and then the cabbage--stir well and then nestle the thighs back into the skillet. Pour on maybe a 1/2 cup of water, turn the heat down to a simmer and cover. Simmer about 20 minutes or so. Serve over some sort of rice. I served this over a really tasty rice and lentil dish that can be found on the grocery shelf--Lund Rice and Lentils with Mild Curry. I like the Lund products which I find at Arbor Farms Market.

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