Ingredients

The following ingredients have 4 Servings
  • Chicken
  • 4 chicken thighs; boneless/skinless
  • Extra virgin olive oil
  • 1/4 tsp . granulated garlic
  • 1/4 tsp . dried thyme
  • 1/3 tsp . cinnamon
  • 1/3 tsp . coriander
  • 1/2 tsp . cumin
  • 1/4 tsp . black pepper
  • 1/4 tsp . salt
  • 1/2 tsp . oregano
  • 1/4 tsp . chili powder
  • 1-15 oz . can pure pumpkin puree ((not pumpkin pie filling))
  • 1/4 tsp . dried ground sage
  • 1/4 tsp . thyme
  • 1/3 tsp . sugar
  • 2 tbsp . chicken broth
  • 1/2 tsp . cumin
  • Pinch of cinnamon
  • 2 cloves garlic; minced/grated
  • Salt and pepper to taste
  • 1-15 oz . can diced tomatoes
  • 1/2 -1 cup cream ((depending on personal tastes))
  • 1 lime; juiced
  • 11/2 cups freshly roasted red peppers; diced
  • 4 tbsp . cilantro; chopped
  • 2-3 cups cooked rice

Instruction

  • Mix all the herbs and spices together for the chicken.
  • Rub the mixture into both sides of the chicken thighs.
  • On medium high heat, add olive oil to a skillet.
  • Once the skillet is hot, sear each chicken thigh.
  • Cook on each side for about 4 minutes or until cooked through.
  • Remove from the pan and allow to rest for several minutes before slicing.
  • In a non-stick skillet, over medium heat, add the freshly sliced red peppers and allow them to char.
  • Allow them to cook undisturbed for 2 minutes, then flip over and allow them to char on the other side.
  • Once they have cooked, remove and dice.
  • Meanwhile, add the pumpkin curry ingredients to a saucepan.
  • Mix well over a medium heat.
  • Layer in a bowl with cooked rice, pumpkin curry, sliced chicken, roasted red pepper, and cilantro. Enjoy.