Chicken Thighs with Curry, Nectarines, and Onions

This recipe came to me from a piano student (and chef) named Laurie Farber.  She has been an avid meal planner for years and clean eating is part of her daily menu.  This recipe is really easy and kid approved!

Servings: 4 (one thigh and ½ cup of nectarine sauce)

Ingredients:

            3–4 Chicken Thighs, skinned (or 6-8 boneless, skinless)

            1 Medium Yellow Onion, diced

            1 Shallot, diced

            1 Garlic bulb, peeled and roughly chopped

            2 Nectarines, cut in a large dice (although I love nectarines and used 4)

            White Wine, Balsamic Vinegar, or White Balsamic Vinegar (about 1/2 a cup)

            Curry Powder (about a palm full)

            Olive Oil (a drizzle)

            Salt and Pepper (to taste)

            Parsley (optional)

Directions:

1.     Coat chicken pieces with curry powder and a dash of salt and pepper

2.     Mix onion, shallot, garlic, and nectarines with a drizzle of olive oil

3.     Throw all ingredients together in a crock pot (optional, add a handful of parsley sprigs on top)

4.     Cook on high for 4 hours (or in a covered cast iron pan for 2 hours in a 350° oven)

Container equivalents per serving:  1 Red      ½ Purple