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Photo: Photographer: Jen Causey, Prop Stylist: Claire Spollen, Food Stylist: Ali Ramee
Active Time:20 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:40 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundboneless, skinless chicken thighs, trimmed1tablespoonMadras curry powder2tablespoonsgrated fresh ginger, divided2tablespoonsextra-virgin olive oil3cupschopped green cabbage1cupsliced carrots6cupslower-sodium chicken broth8ouncesYukon Gold potatoes, unpeeled, cut into 1/2-inch pieces¾teaspoonsalt1cupfrozen green peas2tablespoonsfresh lemon juiceFresh cilantro leaves for garnish
Cook Mode(Keep screen awake)
Ingredients
1poundboneless, skinless chicken thighs, trimmed
1tablespoonMadras curry powder
2tablespoonsgrated fresh ginger, divided
2tablespoonsextra-virgin olive oil
3cupschopped green cabbage
1cupsliced carrots
6cupslower-sodium chicken broth
8ouncesYukon Gold potatoes, unpeeled, cut into 1/2-inch pieces
¾teaspoonsalt
1cupfrozen green peas
2tablespoonsfresh lemon juice
Fresh cilantro leaves for garnish
DirectionsCombine chicken thighs, curry powder and 1 tablespoon ginger in a medium bowl; rub the seasonings into the chicken. Let stand at room temperature for 10 minutes.Meanwhile, heat oil in a large Dutch oven or large pot over medium-high heat. Add cabbage and carrots; cook, stirring often, until softened, about 5 minutes. Stir in the remaining 1 tablespoon ginger; cook, stirring constantly, until fragrant, about 1 minute. Add broth, potatoes, salt and the seasoned chicken; bring to a boil over medium-high heat. Reduce heat to medium to maintain a simmer; cover and cook, undisturbed, until the potatoes are tender and the chicken shreds easily with a fork, about 15 minutes.Remove the chicken to a cutting board and, using 2 forks, shred it into bite-size pieces; return to the soup. Stir in peas and lemon juice. Garnish with cilantro, if desired.To make aheadCover and refrigerate for up to 3 days.Originally appeared: EatingWell.com, December 2022
Directions
Combine chicken thighs, curry powder and 1 tablespoon ginger in a medium bowl; rub the seasonings into the chicken. Let stand at room temperature for 10 minutes.Meanwhile, heat oil in a large Dutch oven or large pot over medium-high heat. Add cabbage and carrots; cook, stirring often, until softened, about 5 minutes. Stir in the remaining 1 tablespoon ginger; cook, stirring constantly, until fragrant, about 1 minute. Add broth, potatoes, salt and the seasoned chicken; bring to a boil over medium-high heat. Reduce heat to medium to maintain a simmer; cover and cook, undisturbed, until the potatoes are tender and the chicken shreds easily with a fork, about 15 minutes.Remove the chicken to a cutting board and, using 2 forks, shred it into bite-size pieces; return to the soup. Stir in peas and lemon juice. Garnish with cilantro, if desired.To make aheadCover and refrigerate for up to 3 days.
Combine chicken thighs, curry powder and 1 tablespoon ginger in a medium bowl; rub the seasonings into the chicken. Let stand at room temperature for 10 minutes.
Meanwhile, heat oil in a large Dutch oven or large pot over medium-high heat. Add cabbage and carrots; cook, stirring often, until softened, about 5 minutes. Stir in the remaining 1 tablespoon ginger; cook, stirring constantly, until fragrant, about 1 minute. Add broth, potatoes, salt and the seasoned chicken; bring to a boil over medium-high heat. Reduce heat to medium to maintain a simmer; cover and cook, undisturbed, until the potatoes are tender and the chicken shreds easily with a fork, about 15 minutes.
Remove the chicken to a cutting board and, using 2 forks, shred it into bite-size pieces; return to the soup. Stir in peas and lemon juice. Garnish with cilantro, if desired.
To make ahead
Cover and refrigerate for up to 3 days.
Originally appeared: EatingWell.com, December 2022
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Nutrition Facts(per serving)328Calories14gFat25gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
