Curried Chicken with Poached Garlic Puree

Poached Garlic:

-4 heads of garlic

-1 ½ cup canola oil

-1/2 cup olive oil

Boil about 4 cups of water. Take the water off the heat and add garlic. Stir. Let the garlic sit for about 50 minutes. Once water is cool enough to handle, strain the garlic and remove skin. 

Add garlic and oil in a pot. Bring to a simmer over medium-low heat. Once it is simmering, reduce heat to low for a gentle simmer. Cook for 40-50 minutes or until garlic is soft.

-Poached garlic

-2 cups of cilantro

-3 tablespoons olive oil- use the oil from the garlic poaching

-1 tablespoon masala curry 

-1 tablespoon Greek yogurt  

-1 cup chicken stalk 

-2 lbs. chicken, I like to use thighs but breasts are healthier

-1/2 onion, chopped

-2 sweet potatoes, cut into small chunks

-1/2 cup pine nuts

-1/2 cup raisins 

Add garlic, cilantro, 1 tablespoon of olive oil, curry and greek yogurt into a food processor. You may need to add some water in order to blend. Blend until smooth. 

Heat remaining olive oil in a pot over medium-high flame. Add chicken. Cook for about a minute on each side. You are simply creating a crust on the chicken. Add onion and potato and cook for another 5-8 minutes.  Add sauce and chicken stalk. Cover and cook for about 45 minutes on low heat. Remove lid. Add pine nuts and raisins. Stir and remove from heat. 

You can serve this on top of rice or quinoa. I decided to make quinoa cakes and pour the chicken on top. I’m having some old friends over so, honestly, im just showing off. I am going to post two versions of quinoa cakes below. I used the first one for this recipe because it is more basic. The second recipe is more complex and is great as a dish in itself. I recommend serving it over some greens and with an egg.