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<RecipeList>
<Recipe recipeId="76520" locale="en">
<RecipeHeader>
<RecipeTitle>CURRY CHICKEN - Portuguese Chicken Curry with Chorizo and Olives</RecipeTitle>
<Category></Category>
<NbPersons>6</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
<PrepTime hours="0.0"></PrepTime>
<TotalTime hours="0.0"></TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<IngredientText>Portuguese Chicken Curry with Chorizo and Olives
Tasting Table
Recipe adapted from Abraham Conlon, Fat Rice, Chicago
Cook Time: 1 hour 5 minutes
INGREDIENTS</IngredientText>
<Ingredient id="798" quantity="3.0" unit="tablespoons" comment="unsweetened" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="3.0" unit="tablespoons">3 tablespoons</IngredientQuantity>
<IngredientItem>unsweetened coconut flakes</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="958" quantity="6.0" unit="" comment="boneless, skinless" defaultState="true" weightGram="69.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="6.0" unit="">6</IngredientQuantity>
<IngredientItem>boneless, skinless chicken thighs,</IngredientItem>
<IngredientComment>(about 1½ pounds)</IngredientComment>
</Ingredient>
<Ingredient id="1818" quantity="2.0" unit="teaspoons" comment="" defaultState="true" weightGram="6.0833335" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="teaspoons">2 teaspoons</IngredientQuantity>
<IngredientItem>kosher salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1973" quantity="0.5" unit="teaspoon" comment="" defaultState="true" weightGram="2.1" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.5" unit="teaspoon">½ teaspoon</IngredientQuantity>
<IngredientItem>freshly ground black pepper</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="803" quantity="3.0" unit="tablespoons" comment="" defaultState="true" weightGram="8.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="3.0" unit="tablespoons">3 tablespoons</IngredientQuantity>
<IngredientItem>cornstarch</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="2144" quantity="3.0" unit="tablespoons" comment="" defaultState="true" weightGram="13.5" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="3.0" unit="tablespoons">3 tablespoons</IngredientQuantity>
<IngredientItem>extra-virgin olive oil</IngredientItem>
<IngredientComment>divided</IngredientComment>
</Ingredient>
<Ingredient id="2320" quantity="1.0" unit="large" comment="" defaultState="true" weightGram="150.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="large">1 large</IngredientQuantity>
<IngredientItem>Spanish onion</IngredientItem>
<IngredientComment>halved and thinly sliced</IngredientComment>
</Ingredient>
<Ingredient id="1201" quantity="1.0" unit="(1 inch) piece" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="(1 inch) piece">One 1-inch piece</IngredientQuantity>
<IngredientItem>fresh ginger,</IngredientItem>
<IngredientComment>(use the edge of a teaspoon to scrape off the skin), finely chopped</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="1.0" unit="tablespoon" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="tablespoon">1 tablespoon</IngredientQuantity>
<IngredientItem>Madras curry powder</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="746" quantity="1.0" unit="teaspoon" comment="" defaultState="true" weightGram="1.7666668" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="teaspoon">1 teaspoon</IngredientQuantity>
<IngredientItem>cayenne pepper</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="836" quantity="3.5" unit="cups" comment="" defaultState="true" weightGram="226.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="3.5" unit="cups">3½ cups</IngredientQuantity>
<IngredientItem>coconut milk</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="2.0" unit="medium" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="medium">2 medium</IngredientQuantity>
<IngredientItem>Yukon Gold potatoes</IngredientItem>
<IngredientComment>(about 1½ pounds), peeled and coarsely chopped</IngredientComment>
</Ingredient>
<Ingredient id="1145" quantity="10.0" unit="" comment="" defaultState="true" weightGram="17.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="10.0" unit="">10</IngredientQuantity>
<IngredientItem>cherry tomatoes</IngredientItem>
<IngredientComment>halved</IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="4.0" unit="ounces" comment="" defaultState="true" weightGram="28.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="4.0" unit="ounces">4 ounces</IngredientQuantity>
<IngredientItem>dry-cured Spanish chorizo</IngredientItem>
<IngredientComment>sliced into ¼-inch-thick rounds</IngredientComment>
</Ingredient>
<IngredientText>12 oil-cured black olives, pitted (preferably Moroccan olives)</IngredientText>
<Ingredient id="-1" quantity="1.0" unit="bunch" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="bunch">1 small bunch</IngredientQuantity>
<IngredientItem>flat-leaf parsley</IngredientItem>
<IngredientComment>stems removed and leaves roughly chopped</IngredientComment>
</Ingredient>
<Ingredient id="1177" quantity="1.0" unit="" comment="" defaultState="true" weightGram="58.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="">1</IngredientQuantity>
<IngredientItem>lemon</IngredientItem>
<IngredientComment>sliced into 6 wedges</IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Steamed white rice, for serving

DIRECTIONS
1. Preheat the oven to 350°. On a baking sheet, spread the coconut flakes in an even layer and toast until the coconut is lightly golden and fragrant, 5 to 7 minutes. Remove the baking sheet from the oven and set aside to cool.

2. Place the chicken thighs on a plate and pat dry with paper towels. Season the chicken with the salt and pepper. Sprinkle the cornstarch on a plate and dredge the thighs in the cornstarch, patting the cornstarch onto both sides of the chicken to coat it evenly.

3. In a large Dutch oven set over medium-high heat, add 1½ tablespoons of the oil and heat until the oil is shimmering. Add the chicken and cook, without moving, until lightly browned on one side, 4 to 5 minutes. Turn the thighs over and cook until the other side is browned, 2 to 3 minutes. Transfer the chicken to a plate.

4. In the same Dutch oven set over medium heat, add the remaining 1½ tablespoons of oil, the onion and ginger and cook, stirring occasionally, until the onion is soft but not browned, about 6 minutes. Add the curry powder and the cayenne and cook, stirring constantly, until the spices are fragrant, about 30 seconds. Pour in the coconut milk and stir to combine. Add the potatoes and the reserved chicken thighs and bring the liquid to a simmer. Reduce the heat to low and cover the pot. Continue to cook until the chicken thighs and potatoes are cooked through and the sauce is thick, about 50 minutes.

5. Remove the lid from the pot and stir in the tomatoes, chorizo and olives. Cook until warmed through, about 3 minutes. Divide the curry among 6 plates and serve sprinkled with the toasted coconut, chopped parsley and lemon wedges, with the rice on the side.
</RecipeText>
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