Name: Spicy Bombay Chicken Sauté with Potato, Tomato, Zucchini & Cilantro
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.36 kg chicken thighs, boneless skinless; 1 small bunch cilantro; 3 (398 ml) cans diced tomatoes; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 3 jalapeño peppers; 1.02 kg new potatoes; 3 orange bell peppers; ⅓ cup pine nuts; 1 ½ medium yellow onions; 3 medium zucchini squash; coriander, ground; crushed red pepper; cumin, ground; extra virgin olive oil; salt; turmeric, ground

Spicy Bombay Chicken Sauté with Potato, Tomato, Zucchini & CilantroSpicy Bombay Chicken Sauté with Potato, Tomato, Zucchini & Cilantro — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1.36 kg chicken thighs, boneless skinless

1 small bunch cilantro

3 (398 ml) cans diced tomatoes

6 cloves garlic

3 (2 ½ cm) pieces ginger root

3 jalapeño peppers

1.02 kg new potatoes

3 orange bell peppers

⅓ cup pine nuts

1 ½ medium yellow onions

3 medium zucchini squash

coriander, ground

crushed red pepper

cumin, ground

extra virgin olive oil

salt

turmeric, ground

Instructions

Wash and dry the fresh produce.

Halve potatoes, place in a large pot, and cover with hot water (from the tap). Bring to a boil, reduce heat to low, and simmer until potatoes are fork-tender, 10-15 minutes.

Meanwhile, peel and mince ginger and garlic; place both in a large bowl.

Peel, halve, and medium dice onions; add to the bowl with the ginger and garlic.

Trim, seed, and medium dice bell peppers; add to the bowl.

Trim and halve zucchini lengthwise, then cut crosswise into ¼-inch thick half-moons; add to the bowl.

Halve jalapeño peppers lengthwise; seed and remove ribs with a spoon. Small dice and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Preheat another large pot over medium heat.

While the pot heats up, pat the chicken thighs dry with paper towels. Cut into bite-sized pieces.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and chicken; cook, stirring occasionally, until chicken is golden brown and almost cooked through, 8-10 minutes.

Meanwhile, using a clean cutting board, shave cilantro leaves off the stems; discard stems and mince the leaves.

When the chicken is done, add half of the cilantro (reserving the rest for garnish), tomatoes, pine nuts, and spices to the pot; stir to combine. Continue to cook, stirring occasionally, until sauce thickens, 4-5 minutes more.

When the potatoes are done, drain and add to the pot with the chicken; stir to combine and remove from heat.

To serve, divide the chicken sauté between plates or bowls and top with reserved cilantro. Enjoy!

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