Green Thai Curry Chicken

Ingredients for 4 people:

For the Roasted Chicken Breast:

• 2 boneless, skin-on chicken breasts
• 2 tablespoons peanut oil
• Salt and pepper to taste
• 1 can of Mike’s Organic Curry Love Biodynamic Green Thai Curry Sauce 

For the Roasted Potatoes:

• 4 medium-sized potatoes, peeled and cut into chunks, boiled in salted water until very tender
• 2 tablespoons peanut oil
• Salt and pepper to taste

For the Braised Leeks:

• 2 large leeks, white and light green parts only, cleaned and sliced into rounds
• 2 tablespoons butter
• 1/2 cup chicken broth
• Salt and pepper to taste

Instructions:

1. Preheat the Oven:

Preheat your oven to 400°F (200°C).

2. Roast the Potatoes:

• In a mixing bowl, combine the potato chunks, peanut oil, salt, and pepper. Toss to coat the potatoes evenly.
• Spread the potatoes out in a single layer on a baking sheet.
• Roast in the preheated oven for 25-30 minutes or until they are golden brown and crispy on the outside, turning them halfway through for even cooking.

3. Roast the Chicken Breast:

• While the potatoes are roasting, season the chicken breasts with salt and pepper.
• In an ovenproof skillet, heat the oil over medium-high heat.
• Add the seasoned chicken breasts, skin-side down, and sear for 5 minutes until the skin is golden brown.
• Flip the chicken breasts and transfer the skillet to the preheated oven.
• Roast for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.

4. Braise the Leeks:

• While the chicken and potatoes are in the oven, prepare the braised leeks.
• In a large skillet over medium heat, melt the butter. Add the sliced leeks and sauté for about 5 minutes until they become tender and slightly caramelized.
• Pour in the chicken broth and simmer for an additional 5-7 minutes until the leeks are soft and the liquid has reduced by half. Season with salt and pepper to taste.

5. Serve:

• Once everything is ready, plate your roasted chicken breast, roasted potatoes, and braised leeks.
• Drizzle any pan juices from the roasted chicken over the chicken breasts for extra flavor.
• Pour on the Curry Love Green Thai Curry.
• Garnish with Cilantro.

6. Enjoy!