Polenta with Coriander Chicken Thigh Stew
Coriander chicken thighs simmered with tomatoes and mushrooms make a hearty stew that’s served over soft polenta.
Ingredients
- 1 tablespoon olive oil
- 1 package (8 ounces) fresh mushrooms, sliced
- RUB
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- CHICKEN
- 5 to 8 (20 ounces) Just Bare Hand-Trimmed Boneless Skinless Chicken Thighs
- 1 tablespoon olive oil
- 1 small onion, coarsely chopped
- 3 cloves garlic, minced
- 1 can (15 ounces) or 2 cups chicken broth
- 1 can (15 ounces) diced tomatoes
- POLENTA
- 3 cups chicken broth
- 3/4 cup coarse ground corn meal
- 1/2 teaspoon salt
- 1 cup grated Parmesan cheese
- 1 teaspoon finely chopped fresh thyme leaves
Instructions
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Cook, stirring occasionally, mushrooms in olive oil over medium heat for 6 to 8 minutes or until softened and lightly browned in a large skillet. Set aside.
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Mix rub ingredients together; rub on thighs. In a large skillet, cook, stirring occasionally, thighs in olive oil over medium heat for 2 to 3 minutes per side. Add onion and garlic; continue cooking, stirring occasionally, for 2 to 3 minutes or until soft and lightly browned. Add chicken broth, tomatoes, and cooked mushrooms; simmer 15 to 20 minutes or until chicken thighs are fork-tender with no hint of pink. Cook to internal temp of 165°F.
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Prepare polenta. In a 3-quart saucepan bring chicken broth to a boil; gradually whisk in corn meal and salt. Continue to cook over low heat, stirring constantly for 20 to 25 minutes.
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Remove from heat; stir in Parmesan cheese and thyme leaves. Serve chicken stew on soft polenta.