Coriander chicken thighs simmered with tomatoes and mushrooms make a hearty stew that’s served over soft polenta.
Ingredients
- 1 tablespoon olive oil
- 1 package (8 ounces) fresh mushrooms, sliced
- RUB
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- CHICKEN
- 5 to 8 (20 ounces) Just Bare Hand-Trimmed Boneless Skinless Chicken Thighs
- 1 tablespoon olive oil
- 1 small onion, coarsely chopped
- 3 cloves garlic, minced
- 1 can (15 ounces) or 2 cups chicken broth
- 1 can (15 ounces) diced tomatoes
- POLENTA
- 3 cups chicken broth
- 3/4 cup coarse ground corn meal
- 1/2 teaspoon salt
- 1 cup grated Parmesan cheese
- 1 teaspoon finely chopped fresh thyme leaves
Nutrition Facts
Servings 4
| Amount Per Serving | ||
|---|---|---|
| Calories 580 | Calories from Fat 45 | |
| % Daily Value* | ||
| Total Fat 29g | 37% | |
| Saturated Fat 10g | 50% | |
| Trans Fat 0g | 50% | |
| Total Carbohydrate 33g | 12% | |
| Dietary Fiber 4g | 14% | |
| Calcium 32% | Iron 25% |
| Vitamin C 14% | Vitamin A 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Instructions
-
Cook, stirring occasionally, mushrooms in olive oil over medium heat for 6 to 8 minutes or until softened and lightly browned in a large skillet. Set aside.
-
Mix rub ingredients together; rub on thighs. In a large skillet, cook, stirring occasionally, thighs in olive oil over medium heat for 2 to 3 minutes per side. Add onion and garlic; continue cooking, stirring occasionally, for 2 to 3 minutes or until soft and lightly browned. Add chicken broth, tomatoes, and cooked mushrooms; simmer 15 to 20 minutes or until chicken thighs are fork-tender with no hint of pink. Cook to internal temp of 165°F.
-
Prepare polenta. In a 3-quart saucepan bring chicken broth to a boil; gradually whisk in corn meal and salt. Continue to cook over low heat, stirring constantly for 20 to 25 minutes.
-
Remove from heat; stir in Parmesan cheese and thyme leaves. Serve chicken stew on soft polenta.
Variations
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.