This article is written by a student writer from the Her Campus at Stanford chapter.
Ingredients:
2 tbsp olive oil
8 skinless, bone-in chicken thighs
2 medium red onions, sliced
1 large green pepper, cut into 1” pieces
2 cloves garlic, finely chopped
1 tsp ground cinnamon
1 tsp garam masala powder (can be replaced with 1 tbsp curry powder)
10 oz. tomato purée
1/3 cup black currants
15 oz. butter beans, rinsed and drained
1/3 cup slivered almonds
Directions:
- Heat oil in a large saucepan over medium heat.
- Add chicken and cook until it’s well-browned on both sides. Remove from saucepan.
- Reduce heat to medium-low. Add onions, pepper, and garlic and cook for 5 minutes or until tender-crisp. Add cinnamon and curry powder, stir and cook for 1 additional minute.
- Stir in tomato purée and bring to a boil.
- Return the chicken to the saucepan, and reduce heat to low.
- Cover and cook for 15 minutes.
- Stir currants and beans into the saucepan, and cook for 10 minutes or until chicken is cooked through.
- Add almonds, and serve over couscous.