Butter Chicken Thighs

Macros (makes 6 servings):

Protein: 80
Carbs: 110
Fat: 43
Calories: 1,147

Grocery List:

• Chicken thighs (6)
• Olive oil (3 TBSP)
• White rice (12 servings)
• Joseph’s pita (6, not pictured)
• Onion (1)
• Butter (4 TBSP)
• Garlic (2 TBSP)
• Ginger (2 TBSP)
• Curry paste (2 TBSP)
• Tomato paste (4 TBSP)
• Brown sugar (2 TBSP)
• Chicken broth (2 cups)
• Crushed tomatoes (one 15 oz can)
• Coconut cream (one 14 oz)
• Broccoli (one 32 oz bag)
• Jalapeño (1)
• Lime (2)
• Cucumber (1)
• Seasonings: turmeric, coriander, cumin, paprika, cinnamon, salt, pepper

Directions:

1. To an instant pot, add 1 cup of water and broccoli. Set to high pressure for 1 minute.
2. Drain the broccoli when it’s done cooking and set it aside
3. Preheat your oven to 400 ºF
4. To a large pan/wok add 3 TBSP olive oil. Set the stove to high heat
5. Season your chicken thighs heavily with salt and pepper
6. Sear the chicken thighs skin side down for a few minutes until golden brown. Flip the thighs and repeat this process
7. Add the seared chicken thighs to a baking sheet lined with foil. Bake at 400 ºF for 25 minutes (internal temp of 165 ºF)
8. Dice your onion
9. Melt butter in a large wok/pan along with garlic and ginger. Cook for a few minutes until the onions are translucent
10. To the pan, add curry paste, tomato paste, brown sugar, chicken broth, crushed tomatoes, coconut cream, and all seasonings
11. Bring to a light boil and mix the sauce thoroughly
12. Add your white rice to a meal prep container
13. Top the rice with the cooked chicken thighs, broccoli, and sauce
14. Garnish with cucumber, jalapeño, and lime