Page 64 - Allrecipes (January 2020)

Weeknight Winners DINNER FIX

“I used tomato
paste in place of
tomato sauce and
also used just the “To make mine
solid portion of thicker and to
the coconut milk. blend the flavors
I think the sauce more, I cooked the
was a perfect full can of coconut
consistency!” milk right in
– JENT with the rest
of the ingredients,
rather than
adding it
at the end.”
– ILA

weeknight winners

These recipes need just 20 minutes (or less!) of hands-on time. ROASTED CHICKEN WITH
Your oven, slow cooker, or Instant Pot will take care of the rest. LEMON AND ROSEMARY
PHOTO ON PREVIOUS PAGE

INSTANT POT COCONUT-CURRY CHICKEN HANDS-ON 20 MIN TOTAL 1 HR
SERVES 6 SUBMITTED BY CHERYLB413
HANDS-ON 15 MIN TOTAL 1 HR, 5 MIN SERVES 8 SUBMITTED BY HELENE CHOI
60 REVIEWS
52 REVIEWS
diced tomatoes, tomato sauce, and sugar. 1 (4- to 5-lb.) whole chicken, cut into
1 Tbsp. coconut oil 2. Prick holes in chicken using a fork; sprinkle 8 pieces, or 3 lb. chicken pieces
1 cup chopped onion with salt, black pepper, and remaining 1 Tbsp. 1 large red onion, cut into wedges
2 cloves garlic, chopped curry powder. Transfer chicken to multicooker. 1 lemon, sliced
3 Tbsp. curry powder 3. Close and lock lid; turn venting knob to 8 cloves garlic
⅛ tsp. cayenne pepper seal. Select High Pressure and set timer 4 sprigs fresh rosemary, plus
1 (14.5-oz.) can diced tomatoes, for 10 minutes. Allow 10 to 15 minutes for more for garnish
with juices pressure to build. ¼ cup olive oil
1 (8-oz.) can tomato sauce 4. Let pressure release naturally, 5 to ½ tsp. salt
1 Tbsp. sugar 10 minutes. Carefully remove lid. Transfer ½ tsp. black pepper
2 lb. boneless, skinless chicken to a plate, shred with 2 forks, then
1. Preheat oven to 450°F.
chicken breasts return to cooker. Select Sauté; cook, stirring, 2. Add chicken, red onion, lemon slices, garlic,
¼ tsp. kosher salt until liquid is lightly boiling, 2 to 3 minutes.
and 4 rosemary sprigs in a large bowl. Drizzle
¼ tsp. black pepper Select Keep Warm. Stir in coconut milk; cook
with oil and sprinkle with salt and pepper; toss to
1 (14-oz.) can coconut milk 10 minutes more to allow flavors to blend. coat. Spread mixture in a 10x15-inch baking pan.
2 (8.5 oz.) pouches 5. Meanwhile, cook rice according to package
3. Roast 35 to 40 minutes, or until an instant-

microwavable basmati rice directions. Fluff with a fork. Serve chicken
read thermometer inserted into thickest parts of
Chopped cilantro and lime wedges, mixture over rice and garnish with cilantro thighs registers 170°F. Garnish with rosemary.
for garnish and lime wedges.
armagazine.com/roasted-rosemary-chicken
1. Heat coconut oil in an electric multicooker armagazine.com/curry-chicken HEALTHY GLUTEN-FREE
set on Sauté. Stir in onion; cook 1 minute. Stir in GLUTEN-FREE
PER SCANT 1-CUP SERVING: 357 CAL; 22G FAT (5G SAT);
garlic, 2 Tbsp. curry powder, and the cayenne; PER SERVING (1 CUP CHICKEN MIXTURE AND ½ CUP 34G PRO; 6G CARB (1G FIBER, 2G SUGARS); 287MG SODIUM
RICE): 522 CAL; 17G FAT (13G SAT); 32G PRO; 60G CARB
cook 2 minutes. Turn off cooker and stir in (4G FIBER, 6G SUGARS); 304MG SODIUM

ALLRECIPES.COM 64 DEC/JAN 2020