West African chicken curry Ingredients: 4 chicken thighs 1 onion 4 large garlic cloves 3 inches ginger 1 red pepper 2 sweet potatoes 1 Yukon gold potato 1 pack green string beans 5 chopped runner ...

Stir in the potatoes, cover and return to a simmer. Cook until the chicken and potatoes are tender, another 12 to 15 minutes. Using tongs, transfer the chicken to a large plate.

Cook for 2 minutes. • Add passata, cream and sugar to chicken pan and bring to a simmer. • Reduce heat to medium to low and simmer gently for 10 minutes until chicken is cooked through.

½ cup cream cheese, softened 1/4 cup chopped tomatoes 1/4 cup chopped, sautéd onions 1/4 tspn salt 1/4 tspn ground black pepper 1/4 tspn paprika ½ tspn curry powder ½ cup grated cheddar cheese ...

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In a nutshell, 6 bone-in, skin-on chicken thighs get placed skin side down in a COLD, not preheated, dry dutch oven over medium heat. They cook there, undisturbed for about 15 minutes.

Stir the chicken into the bean mixture; cook, stirring occasionally, until the beans are bright green, about 2 minutes. Stir in the rice, then add the broth and scrape up any browned bits.