Curry Braised Chicken Thighs
This simple, hearty one-skillet meal is a perfect weeknight recipe and features a handful of ingredients that you’ll find in our weekly sale from February 14th – 20th. Budget-friendly chicken thighs lend themselves well to this braising method and quickly become buttery and fall-off-the-bone tender. Feel free to try other vegetable variations such as cubed sweet potato, carrots, or spinach and serve over plenty of basmati rice to soak up this flavorful sauce.
Season chicken thighs with salt and pepper. Heat ghee in a heavy-bottomed skillet until sizzling. Add chicken thighs and brown for about 2 minutes on each side. Remove chicken from pan. Add onion to the hot pan and cook until it begins to turn clear, then add the cauliflower and cook an additional 2-3 minutes. Stir in the simmer sauce, water or broth, and coconut milk, then add the chicken back to the pan. Reduce heat to low. Cover and simmer for 20 minutes. Add the lentils to the pan, cover, and simmer an additional 8 -10 minutes. Serve over basmati rice and garnish with cilantro.