Recipe: Aromatic Thai-Style Chicken with Apples (stovetop or crock pot)

AROMATIC THAI-STYLE CHICKEN WITH APPLES

2 tablespoons olive oil
1 large onion, thinly sliced (about 1 1/2 cups)
3 tablespoons Thai red curry paste
1 tablespoon minced fresh ginger (from a 1 1/2-inch piece) (or 1 teaspoon ground ginger)
2 fresh apples cored and sliced (about 3 cups), divided use
1 cup chicken broth
1 tablespoon honey
8 boneless, skinless chicken thighs (about 3 pounds)
1/2 cup canned coconut milk (not low-fat)

STOVETOP METHOD:
In large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir until almost tender, about 5 minutes. Add curry paste and ginger, cook 2 minutes longer. Add half the apples, chicken broth and honey. Place thighs in skillet; bring to a boil. Reduce heat and simmer until chicken is cooked through, about 20 minutes.

Just before serving, stir in coconut milk and remaining apple slices. Heat until hot, about 1-2 minutes.

Serve over steamed rice and garnish with lime wedges and chopped mint, if desired.

SLOW-COOKER METHOD (USE BONE-IN SKINLESS THIGHS FOR BETTER FLAVOR):
In large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir until almost tender, about 5 minutes. Add half the apples, curry paste and ginger; cook 2 minutes longer. Add chicken broth and honey. Transfer to a slow cooker. Nestle chicken into apple-onion mixture.

Cover and cook on high until chicken is cooked through, 2 1/2 to 3 hours. Just before serving, stir in coconut milk and remaining apple slices.

Serve over steamed rice and garnish with lime wedges and chopped mint, if desired.

Makes 4 servings
Source: U.S. Apple Association