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TCP Kitchen

Stone Fruits

This season of abundance offers a variety of delectable options

When summer hits, I know I’m not the only one looking forward to that first bite of a juicy peach. My family loads up on stone fruits, making sure to have enough to cover our snack cravings and to enjoy in sweet and savory recipes. In this curry, fresh nectarines take the place of the dried fruits more commonly used. You can peel the nectarines if you like; I keep the skins intact to let them bubble away into the sauce.

Chicken Nectarine Curry

1 tablespoon olive oil
2 pounds boneless, skinless chicken thighs
2 teaspoons salt, divided use
1/2 teaspoon pepper, divided use
1 onion, halved and thinly sliced
4 cloves garlic, minced
1 tablespoon grated fresh ginger
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
1 cup chicken broth
4 nectarines, pitted and sliced
1/2 cup chopped fresh parsley, divided use
2 cups cooked couscous
1/4 cup roughly chopped pistachios (optional)

1. In a large straight-sided skillet with a lid, add oil and heat over medium-high. Season the chicken on both sides with half of the salt and pepper, then add to the hot skillet. Cook until browned on both sides, about 12 minutes total. Remove from pan and set aside on a plate.

2. Reduce heat to medium and add onion. Sauté until slightly softened, about 3 minutes. Add garlic and ginger and cook another 30 seconds. Stir in remaining salt, pepper and spices, and cook until fragrant, about 1 minute.

3. Add a small amount of chicken broth to deglaze the pan, scraping the bottom, then pour in remaining broth. Return chicken to the pan with any accumulated juices. Scatter nectarine slices over the top.

4. Bring to a boil, then reduce heat to medium-low, cover and simmer for about 25 minutes. Remove lid and stir occasionally. Once chicken is tender, simmer uncovered for 5 minutes to thicken sauce. Stir in half the parsley and serve over couscous, with remaining parsley and pistachios for garnish.

Serves 4.

July 2022 Recipe Contest