Spätzle with Sage Butter, Parmesan, and Toasted Hazelnuts
If you have a colander, a spoon, and an hour, you can make spätzle -- these are the easiest homemade dumplings on the face of the earth.
Read MoreApricot Glazed Chicken with Potatoes & Asparagus
Drescription
Curry powder is a powerhouse ingredient because it combines a medley of flavorful spices—usually turmeric, fenugreek, coriander and peppers—all in one jar. Increase the heat in this dish by using a hot or red curry powder.
Ingredients
- 1 ¾ pounds bone-in chicken thighs, skin removed, trimmed
- ¾ teaspoon salt, divided
- ¼ teaspoon ground pepper
- 12 ounces baby potatoes, halved
- 4 teaspoons extra-virgin olive oil
- ¼ cup apricot jam
- 2 teaspoons mustard seeds, toasted
- 1 teaspoon minced peeled fresh ginger
- 1 teaspoon curry powder
- 1 pound asparagus, trimmed
- ¼ cup chopped fresh cilantro
- lime wedges for serving
Directions
- Preheat oven to 450°F.
- Arrange chicken on a large rimmed baking sheet. Sprinkle with 1/4 teaspoon salt and pepper. Toss potatoes with 2 teaspoons oil and 1/4 teaspoon salt in a medium bowl. Spread around the chicken. Roast for 15 minutes.
- Meanwhile, combine jam, mustard seeds, ginger and curry powder in a small bowl. Toss asparagus with the remaining 2 teaspoons oil and 1/4 teaspoon salt in the medium bowl.
- After the first 15 minutes of roasting, stir the potatoes and add the asparagus to the pan in a single layer. Top the chicken with the jam mixture. Continue roasting until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165°F, 15 to 18 minutes more. Sprinkle the chicken and vegetables with cilantro and serve with lime wedges, if desired.
