Chicken Thighs with Celery, Onion, and Apples (Serves 3-4)
My wife the picky eater cleaned her plate when she tried this meal. She often asks me to leave celery out when I am cooking, but she liked it in this combination.
The idea for this recipe came from an episode of 30-Minute Meals with Rachel Ray on the Food Network. Rachel made “Traditional Supper Stuffing with Cider Gravy.” The tasty idea I got from her was combining onion, celery, and apples with a meat. She used turkey and I used chicken thighs because that is what I had in the refrigerator. I liked it so much, I am not sure when I might try it again with turkey.
I like Indian food, so keep a variety of traditional Indian spices in my kitchen. Tandoori spice is a mix that generally includes Ginger, Cumin, Coriander, Paprika, Turmeric, Salt, and Cayenne with some variations. I wanted more salt and heat than Tandoori offers, so added salt and a few other spices to taste.
1 to 1.5 pounds of skinless, boneless chicken thighs
Imagine Organic Low Sodium Free Range Chicken Flavored Broth (no sugar, cane juice, or soy like most chicken stocks)
Two Golden Delicious apples
One large sweet onion
6-7 stalks of celery
Extra virgin olive oil
Red chili powder
In preparation, perform the following:
Salt chicken pieces lightly and then apply Tandoori spice generously on both sides.
Chop onion, celery, and apples into bite-sized pieces
Pre-heat oven to 350 degrees
Heat 3-4 tablespoons of olive oil over medium heat in a deep pan and add a heavy dusting of garlic powder. Lay chicken in the pan and let it cook while you chop the vegetables and apples. That took me about 10 minutes, but your knife skills may be different. Add chopped onion, and then chopped celery.Pour in Chicken broth until the pan is about half full. Add about 1/2 teaspoon of red chili powder for heat. Add a heavy dusting of black pepper. Place cover on pan and put the whole thing in the oven to cook for 30 minutes. After about 15 minutes, add chopped apples. You can put them in with the vegetables, but they get soft and adding them late allows them to hold up better.
The chicken comes out so tender, you can cut it with a fork.
I could barely fit all the ingredients in my pan. I may look at getting a bigger pan and adding more celery to round out the vegetables a little differently.
I had to travel to a Whole Foods store to find chicken broth without added sugar, cane juice, or soy. I cooked one recipe with the Imagine brand and then went back and bought 10 quarts to stock my pantry. I bought Vegetable and Beef stock too, but haven’t tried them yet. The nice thing is that you can use part of a container and keep the rest in the refrigerator for 7 days. Chicken broth adds a lot of flavor, so I am finding more opportunities to cook with it.