Heather’s Baked Chicken Curry Thighs with Potato’s, Carrots and Parsnips

Today was busy running around, Sunday errands and packing up our apartment so I didn’t have much time to think about dinner. I left out some chicken thighs so decided to make something with them.  I had  rice a number of times this week so I opted for potatoes in this dish. It’s cooking right now I hope it turns out as yummy as it seems in my head.

Heather’s Baked Chicken Curry Thighs with Potato’s, Carrots and Parsnips

Ingredients:

4 Chicken thighs skin on

1 tbsp olive oil

1/2 large onion

1 clove garlic

1 tsp turmeric

1/2 tsp cinnamon

1 tsp chillie peppers

1/2 ginger

1 tbsp curry powder

1 tsp fresh pepper

1/2 tsp salt

1/2 tsp paprika

4 Chicken thighs skin on

1 tbsp olive oil

1/2 large onion

1/2 cup coconut juice

1 cup chicken stock

1 tbsp green curry paste

4 medium potatos

1 large carrot

1 large parsnip

Directions:

Peel back skin on thighs and dry rub the nine ingregneits onto the chicken, move skin back on chicken.

In a large cast iron pot, heat olive oil and saute onion and garlic for about 2 min, then add chicken skin side down, turn chicken once so  it is browned on both sides.

On the side mix together, coconut milk, chicken stock and green curry paste then pour over chicken and onion mixture.  Add potato’s, carrots and parnips to cast iron pot and put in over to cook for 50min. at 350 degree.