Those who know me know that I rarely follow a recipe to the T. There are always some changes here and there, usually to suit my tastes. So when I saw Dede Med’s Mediterranean braised chicken recipe, I knew that I was going to make my own version of it. Mine is a little different than Dede’s as it utilizes less garlic and includes a bit of curry powder and maple syrup (it’s in season, after all).
Ingredients:
- 1 lb of skinless, boneless chicken thighs
- 2 cups of chopped onions (about 1 medium to large onion)
- 1 1/2-2 cups of chopped portobello mushroom
- 1 1/2 to 2 cups of vegetable broth
- 1 cup of chicken stock
- 5 cloves of garlic
- 1/2 tablespoon each of black pepper, curry powder, cumin and tumeric
- 1 tablespoon of maple syrup
- 1/4 cup of ketchup
Directions:
- Heat 1/4 cups of the vegetable broth in a dutch oven. Once heated, place the chicken pieces in the pot. Place lid over for five to seven minutes before turning (and cooking for another five to seven minutes)
- Remove the chicken, place on a plate and set aside
- Add a bit more broth to the pot and then add the onions, garlic and mushrooms as well as the pepper, curry powder, cumin and tumeric. Stir for about five minutes before adding the ketchup, broth, maple syrup and chicken. Cover and cook on low for about half an hour.
This dish is great with grainy sides such as couscous, rice or quinoa.
