Fresh and flavorful, adventurous and aromatic – this dish is a far cry from the typical “chicken and vegetables” dinner. We start with our pasture-raised chicken thighs from Cook’s Venture which are dry-rubbed in a sage and curry seasoning before being seared and baked. We then serve these chicken thighs over a bed of shaved Brussels sprouts and cauliflower rice. We top all of this off with a raisin and tomato salad to bring in those highly-favored sweet and fresh elements that help round out this dish.
Sage Curry Chicken
Microwave: Remove film from tray. Microwave on high for 1 minute. Stir, then heat for 30-second intervals until hot.
Oven: Preheat oven to 350 degrees. Remove film from tray. Heat for 7-10 minutes. To ensure even heating, rotate and stir the contents of your meal halfway through the process.