RED CURRY CHICKEN

Here is the recipe for our dinner tonight from the Glorious One-Pot Meals cookbook. . Made with chicken broth instead of lite coconut milk it is 6 Weight Watchers points per serving. If made with the coconut milk (lite) it is 9 points per serving. The recipe serves 2.

This is INFUSION cooking. Use the appropriate size pot and layer exactly as stated. DO NO STIR.

RED CURRY CHICKEN

1 cup Quinoa (can substitute brown rice, that has been soaked for 30 minutes, or regular rice but no longer Simply Filling)

3/4 pound chicken breasts or thighs

One 14 ounce can coconut milk, light or regular (I used fat free chicken broth, if you use coconut milk lite it adds 3 points per serving and it is no longer Simply Filling)

2-4 tablespoons red curry paste

1 1/2 tablespoons fish sauce (found in Asian markets, substitute Worcestershire sauce if you don't have it or won't buy it.)

1 teaspoon brown sugar (I am using brown sugar Splenda. Points not figured for real brown sugar)

zest of 1 lime or 1/2 teaspoon lime juice

5-10 fresh basil leaves or 1 teaspoon dried

2 carrots, sliced into coins

One 15 ounce can chickpeas, drained and rinsed

2 large handfuls fresh spinach, or one 10 ounce package frozen

Preheat the oven to 450°F.

Brush the inside of a 2 quart cast iron Dutch oven with canola oil. Don't use a pot that is much bigger as the timing and moisture content for this type of infusion cooking is based on the structure and size of the pan.

Since the quinoa in a strainer under cold water until the water runs clear. (I buy pre-rinsed Quinoa, but most has a soap like coating that needs to be rinsed off.) Spread the quinoa in the pot in and even layer. Place the chicken on the quinoa.

In a medium bowl, whisk the coconut milk, red curry paste, fish sauce, brown sugar, lime zest and basil. Pour half the mixture over the chicken.

Scatter the carrots and then the chickpeas in the pot. Top with the spinach and pour the rest of the coconut mixture over all.

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately. If you use rice and it is still a bit crunchy, quickly fluff with a fork and replace the lid. Let sit for another 3-5 minutes before serving.

On a scale of 1 - 10, hubby gave it an 8. I gave it a 9.5. It was very good! The quinoa was so nutty and the chicken was so tender and moist. It was everything I hoped for and more.

Tomorrow is Argentinian Beef. Review will be posted!!

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