Recipe: Chicken on a Bed of Savoy Cabbage with Curry Sauce (Time-Life, 1980's)

CHICKEN ON A BED OF SAVOY CABBAGE

FOR THE CURRY SAUCE:
2 carrots, thinly sliced
1 cup water
1 1/2 cups plain low-fat yogurt, divided use
1 to 3 teaspoons curry powder, divided use
1 tablespoon virgin olive oil
1/2 teaspoon ground cinnamon
1 tablespoon honey
1/4 teaspoon salt

FOR THE CHICKEN:)
2 (3 lb each) chickens, cut into serving pieces, skin removed from all but the wings
1/3 cup whole wheat flour
1/4 teaspoon ground cinnamon
1 1/2 tablespoons safflower oil, divided use
1/2 teaspoon salt

FOR THE CABBAGE:
1 (3 to 4 lb.) head Savoy cabbage
1 tablespoon virgin olive oil
3 ripe tomatoes, peeled, seeded, chopped
1 garlic clove, finely chopped

TO MAKE THE CURRY SAUCE:
In order for its flavors to meld, make the Curry Sauce first. Cook the carrots in 1 cup of water in a small covered saucepan over medium heat until they are soft - about eight minutes.

Drain the carrots and transfer them to a food processor or blender. Add 2 or 3 tablespoons of the yogurt and puree the mixture, scraping the sides down once. Add the remaining yogurt, 1 teaspoon of the curry powder, the olive oil, 1/2 teaspoon cinnamon, honey and salt, and puree again. Taste the sauce and blend in up to 2 teaspoons additional curry if desired. Transfer the sauce to a serving vessel and set it aside where it will stay lukewarm.

TO PREPARE THE CHICKEN:
Preheat the oven to 400 degrees F.

Mix the flour with the cinnamon and coat the chicken pieces with this mixture.

Heat 1 tablespoon of the safflower oil in a large, heavy-bottomed skillet over medium-high heat. Saute half of the pieces on one side until brown - four to five minutes. Turn the pieces over and sprinkle them with 1/4 teaspoon of the salt. Saute the chicken on the second side until brown - about four minutes more. Transfer the pieces to an ovenproof serving dish with their smooth sides facing up. Add the remaining 1/2 tablespoon of safflower oil to the skillet and saute the remaining chicken pieces the same way. Arrange the pieces smooth sides up in the dish. Reserve the skillet for the tomatoes and cabbage.

Bake the chicken pieces at 400 degrees F until the juices run clear when a thigh is pierced with the tip of a sharp knife - 25 to 30 minutes.

WHILE THE CHICKEN IS BAKING, COOK THE CABBAGE:
Discard any brown or wilted outer leaves of the cabbage. Slice the head into quarters, then cut out the core. Cut each quarter crosswise into three pieces, then separate the leaves and set them aside.

Pour enough water into a large pot to cover the bottom by about 1/2 inch. Set a vegetable steamer in the pot and put the cabbage in the steamer. Cover the pot tightly and bring the water to a boil. Steam the cabbage, uncovering it once to stir it, until it is wilted-five to seven minutes. Drain the cabbage well.

Heat the olive oil in the skillet over medium heat. Add the tomatoes and garlic, and cook for one minute. Stir in the cabbage and the remaining 1/4 teaspoon of salt; toss well to heat the vegetables through. Set the skillet aside.

TO SERVE:
When the chicken is cooked, remove the pieces, leaving the juices in the serving dish. Arrange the cabbage and tomatoes in the bottom of the dish, then place the chicken on top. Serve the Curry Sauce separately.

SUGGESTED ACCOMPANIMENT:
Steamed red potatoes with freshly cut chives.

Makes 8 servings
Source: Fresh Ways with Poultry: Time Life Books Healthy Home Cooking series, 1986 (recipe featured on cover of book)