Curry Chicken Bowl

 Here’s a great way to use a rotisserie chicken to make a flavorful meal in less than 30 minutes.  Customize the dish by adding the extra veggies from your CSA box or produce drawer and serve over rice, quinoa, or potatoes.

Ingredients

• 1 rotisserie chicken, all meat removed and roughly chopped
• 1 tablespoon canola or grapeseed oil
• 2 large carrots, diced
• ¼ cup celery or fennel, diced
• 1 yellow onion, diced
• 2 teaspoon minced garlic
• 2 teaspoons minced fresh ginger
• 1 heaping tablespoon yellow curry powder
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg (optional)
• 1 can diced tomatoes
• ½ cup dates pits removed and finely chopped
• 1 cup dry white wine (Chardonnay works well)
• ¼ cup toasted slivered almonds
• 2 tablespoons freshly chopped cilantro

Preparation

• In a large pot or Dutch/French oven, heat the oil over medium heat. Add the carrots, fennel or celery, and onion and sauté for 5 minutes until golden and softened.
• Add the garlic and ginger and sauté for one minute until fragrant.
• Stir in the curry powder, cinnamon, and nutmeg and sauté another minute.
• Add the chicken to the pot and toss until coated with the garlic, ginger, and spices.
• Add the tomatoes, dates, and white wine and stir to combine, breaking up the dates with a wooden spoon.
• Cover and let cook on medium-low for 15 minutes.
• Sprinkle the almonds and cilantro over the top before serving.