Cooking Classes in Pompano Beach, FL (954) 531-2393

serves 4

  • 8 chicken thighs, skin on, boneless
  • Salt and freshly ground black pepper
  • 1/3 cup golden raisins
  • ½ cup white wine
  • ½ teaspoon sweet curry powder
  • 1 15-ounce can chickpeas beans, drained
  • 4 carrots, peeled and grated
  • ½ red onion, thinly sliced
  • 12 to 15 mint leaves, chopped
  • 3 tablespoons olive oil

Preheat the oven to 350°F. Season the chicken thighs with salt and pepper and cook, skin-side down, in an oven-proof saute pan coated with olive oil. When skin is crispy, flip the thighs and put the entire pan into the oven to finish cooking, for 30-35 minutes. Meanwhile, put the golden raisins in a small sauce pot, adding just enough white wine to cover. Add half the curry powder and turn the heat to medium-low, until the wine is cooked away and the raisins are plump. Reserve. Put drained chickpeas in a large mixing bowl. Add the grated carrots, red onion, mint, and reserved raisins. Add the olive oil and season to taste with salt, pepper, and remaining curry powder. If desired, deglaze the chicken cooking pan with a little more white wine and add this back to the mixing bowl. Serve chicken thighs on a scoop of the salad.