Dinner Recipes
Onion-Brined Chicken & Coconut Curry
Oh my goodness, this chicken is so juicy! We soak it overnight in a brine of onions and parsley. The onions give the brine a wonderful sweetness, and when seared, the chicken smells like caramelized onions. The brine makes the chicken super juicy, tender, and flavorful.
From there, this is a simple yet satisfying one-pot coconut curry that comes together in 20 minutes — faster than you can order and pick up takeout! The curry gives the dish a nice warmth, the chickpeas add a creamy texture, and the potatoes are hearty. It’s the perfect dish for Friday night dinner when you don’t want to get off the couch.
Serves: 2 to 4
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Onion-Brined Chicken & Coconut Curry
For the brined chicken:
For the chickpea stew:
Directions
To make the brine: In a large bowl, whisk together the water and salt until fully dissolved. Place the onion and parsley in a blender and pour enough of the brine to cover. Blend on high until smooth, about 3 minutes.
Place the chicken in a large plastic storage container. Pour the blended onion and parsley and the remaining brine over the chicken. Cover and refrigerate overnight.
The next day, remove the chicken from the brine and transfer it to a sheet pan lined with a wire rack. Allow to dry, uncovered in the refrigerator for at least 1 hour or up to 8 hours. Discard the brine.
To make the stew: Place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are easily pierced with a fork, about 20 minutes. When the potatoes are cool enough to handle, cut them in half and set aside.
Heat a large saucepan over medium-high heat and add the olive oil. When the oil is shimmering, carefully add the chicken, skin side down, and sear until golden brown, about 6 minutes. Remove the chicken from the pan and set aside.
Add the shallot, garlic, and bay leaves to the pan and saute over medium heat until the shallots are translucent, about 5 minutes.
Add the curry powder and tomato paste and continue to cook for 1 minute. Pour in the beer and cook until the beer has almost completely evaporated, about 6 minutes.
Pour in the chicken stock and coconut milk. Bring to a simmer and add the chickpeas, cooked potatoes, and the salt. Return the chicken to the stew, skin side up, and cover the pan.
Cook over medium-low heat for about 20 minutes or until the chicken registers 165º on an instant-read thermometer. Serve the stew in the saucepan and garnish with the cilantro leaves. Enjoy!
Leftovers can be stored in an airtight container in the fridge for up to 3 days.