This all-in-one dinner flavorful and healthy and just happens to also be gluten free, dairy free, and paleo-friendly! It is good served over quinoa, couscous, or rice. You will find pasture-raised, organic-fed chicken, Swiss chard, and spring onions at the market this week!
- 1 tablespoon plus 1 teaspoon avocado oil or organic canola oil, divided
- 1 pound boneless skinless chicken breast, cut into bite-sized cubes
- ¾ teaspoon salt, divided
- 1 large bunch Swiss chard, leaves and stems separated and chopped
- 1 cup chopped onion
- 1 jalapeno, seeded and minced
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ cup water
- ¾ cup light coconut milk
- ¼ cup dried currants
- 2 tablespoons lime juice or to taste
Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Spread chicken out in one layer, sprinkle with ¼ teaspoon salt and cook, stirring occasionally until browned, 4 to 6 minutes. Remove to a plate. Note: the chicken will not be fully cooked at this point and will continue cooking in a later step.
Add the remaining 1 tablespoon oil to the skillet. Add chopped chard stems, onion, jalapeno and the remaining ½ teaspoon salt and cook, stirring often until the vegetables are softened. Sprinkle the curry powder, coriander and cumin over the vegetable mixture. Continue cooking, stirring constantly until the spices are fragrant, 30 to 90 seconds. Add ¼ cup water and the chopped chard leaves, cover and let wilt, 2 to 3 minutes. (The skillet will seem very full at first.)
Increase heat to high, stir in coconut milk, currants, the chicken and any accumulated juice from the plate and bring to a simmer uncovered. Reduce heat to maintain a lively simmer and cook, stirring often until the sauce is thick and the chicken is cooked through and hot, 3 to 5 minutes. Stir in lime juice before serving.
