Some of my favorite meals have been made at my best friends house, just throwing together whatever we have! We try to cook once a week, and a lot of those meals have been posted here. Maybe one day we’ll get our act together and knock out a cookbook like we’ve always wanted to do!

Ingredients: (serves 3)
3 large chicken thighs (bone-in skin on)
1 medium red onion, chopped into large chunks
3 garlic cloves, chopped
2 medium carrots, cut into 1/2 inch chunks
8-10 medium fingerling potatoes, cut into 1/2 inch chunks
1 teaspoon cumin
1 teaspoon curry
1 teaspoon ground ginger
1/2 teaspoon paprika
3 cups cooked jasmine rice (per box instructions)
1/2 tablespoon ground turmeric
2 cups chopped kale
Fresh cilantro
1 fresh pomegranate, seeds removed (good trick is to slice in half and hit with a wooden spoon into a bowl, the seeds will fall right out!)
Salt and pepper, to taste
Olive oil

Preheat oven to 350 degrees. In a small pot parboil the potatoes to soften them a little so that they’ll cook faster in the pan. Don’t overcook them though or they’ll break apart in the pan, you want them to be almost fork tender.

In a large bowl, toss the chicken, potatoes, onions, and carrots with olive oil, salt, pepper, curry, cumin, ginger, and paprika. Mix well so everything gets covered. Place the chicken skin side down in a preheated cast iron pan, and scatter the veggies on top and around the chicken. Let cook until the chicken gets crispy on the one side, about 8 minutes, then flip the chicken and mix the veggies a little before placing the whole skillet right in the oven for about 15 minutes until cooked through.

While the chicken cooks, make the rice. Add the turmeric and a pinch of salt to the water, then cook the rice per the box instructions. Once cooked, salt and pepper to taste.

Lastly, sauté the kale and garlic together with some olive oil for a few minutes .

Simply plate the chicken and vegetables, then top with the sautéed kale, fresh cilantro, and pomegranate seeds. Enjoy!

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