preheat the oven to 350.
Sprinkle the chicken with the salt and pepper and cardamom. In a large skillet, heat the olive oil. Add the thighs and brown on both sides. Then place in a large Dutch oven.
Add the onions, cinnamon, cloves, garlic, ginger and chile to the saute pan and cook, stirring frequently until the onions are translucent, about 5-7 minutes. Transfer to the pan with the chicken.
Add the potatoes, chicken stock, and coconut milk to the Dutch oven, place in the oven, and bake for 40 minutes to an hour, or until chicken is done.
Meanwhile, in a saucepan, toast the cumin, coriander, chili powder and turmeric over medium heat , stirring frequently, until they barely begin tO smoke. Don't burn them.
When the chicken is done, remove the casserole from the oven , add the toasted spices, cilantro and lime juice. Season with desired amount of salt and pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (980g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 735 (42%)|
|Amt Per Serving||% DV|
|Total Fat 81.6g||109 %|
|Saturated Fat 36.5g||182 %|
|Monounsaturated Fat 24.5g|
|Polyunsanturated Fat 16g|
|Cholesterol 206mg||63 %|
|Sodium 115441.7mg||3981 %|
|Potassium 3304.5mg||87 %|
|Total Carbohydrate 160.1g||47 %|
|Dietary Fiber 13.6g||54 %|
|Sugars, other 146.5g|
|Protein 107g||153 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1770
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