Curried Chicken

I have adjusted this recipe somewhat from a recipe for curried goat. You can use goat if you want, but I prefer to use chicken thighs. The special spice in this recipe is turmeric, which is an anti-inflammatory and anti-oxidant. Serve this over wild and brown rice with a side of your choice of greens.

Ingredients

• 2 teaspoon olive oil
• 2 onions, chopped
• 2 tablespoons freshly ground black pepper
• 2 tablespoons ground parsley
  
• 1/2 cup water
  
• 2 inch piece ginger, minced
• 4 cloves garlic, minced
• 2 tablespoons picante hot sauce
  
• 1/2 tsp salt
• 1 tbsp ground turmeric
• 1 lb chicken thighs, boned and skinned
• 1 cup water
  

Directions:

1. Heat oil in a saucepan over medium heat. Brown chicken on all sides & then remove from pan and set aside. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 5 minutes. Stir in the pepper & garlic. Cook and stir 1 minute. Stir in the parsley and cook 1 minute more. Pour in 1/2 cup of water & stir, bringing any browned bits up from bottomof pan.
2. Stir in the ginger and continue cooking until the ginger is incorporated, about 2 minutes. Stir in the picante hot sauce, salt, and turmeric; continue cooking 2 minutes. Finally, stir in the chicken meat and the remaining 1 cup of water and again scrape up any brown bits on bottom of pan. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the chicken is tender, about 30 minutes.