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Curried Oregon Chicken Thighs with Apple




Source of Recipe


Betty Shenberger: Beaverton, Or


List of Ingredients




Serves 6

1 1/2 pounds skinned and boned Oregon grown chicken thighs cut into 3 pieces each
2 cups strong chicken broth
1 cup orzo pasta
1 cup frozen peas, defrosted
1/2 cup cashews
1 teaspoon oil
2 cups sliced mild onion
2 teaspoons curry powder, divided
1 teaspoon salt
1/8 teaspoon pepper
1 golden delicious apple
1/2 cup white wine
3 tablespoons sour cream
1/2 cup chopped cilantro



Recipe



In a medium saucepan, bring chicken broth to a boil. Add orzo, cover and simmer 10-12 minutes, stirring occasionally. Add the peas, cover and set aside.

Lightly brown the cashews in a heat-proof, nonstick casserole. Coarsely chop and set aside. In the same pan, heat the oil and sauté the onion over medium-high heat about 5 minutes. Push to one side of the pan and add Oregon grown chicken pieces. Sprinkle with 1 teaspoon of the curry powder, 1 teaspoon salt and 1/8 teaspoon pepper. Turn chicken and brown on the remaining side. Distribute onions evenly over chicken and add the wine. Core and slice the apple. Lay over the onions in a simple design. Sprinkle with remaining curry. Cook until chicken is tender and apple is just done, about 15-20 minutes.

Garnish with sour cream, cashews and cilantro. Serve over orzo.