Chicken Eggplant Curry
3 whole chicken leg quarters, including skin and fat
1 cup eggplant, cut into 1" squares
1/2 large yellow onion, diced
1/2 red bell pepper, diced
6 oz. crimini mushrooms, sliced
1 slice gingerroot
1 to 2 TB curry powder
2 tsp ground black pepper
1/2 tsp ground nutmeg
1 cup red wine
1 cup broccoli florets
Olive oil for sauteeing
Heat olive oil in skillet and add chicken leg quarters. Brown on all sides until skin crisps slightly. Remove chicken from pan and set aside, covering to keep warm. Add mushrooms, onion, bell pepper, eggplant, and gingerroot, and more olive oil if necessary. Saute' vegetables until tender and releasing juice. Season with curry powder, black pepper, and nutmeg. Add cream of mushroom soup and stir thoroughly. Place chicken on top of vegetables, add broccoli florets, pour red wine over all, cover, and simmer on medium-low heat until chicken is cooked through (about 30 minutes) and broccoli is tender, stirring occasionally.
Remove from heat. Remove gingerroot. Allow to rest 5 minutes. Serve with cauliflower "rice."
Grate 2 cups raw cauliflower into fine pieces. Put in microwave-safe bowl and cover. Microwave on high for 4 minutes. Use as you would rice.
Nutrition values for 4 servings, per serving (1/4 of the dish):Nutritional Values
4 servings, per serving:
Saturated Fat: 14.5
Net Carbs: 13.2
( Alcohol, while having calories, is not a carbohydrate and accounts for the remaining 8% or so.)
(Yes, I know cream of mushroom soup is not Primal, but I didn't get out to the store in time to buy heavy cream today, and this is a dish that demands some kind of sauc-y sauce. I'm sure you could make it without the soup, if necessary.)