Ricotta Stuffed Chicken and Curried Veggies
This time of year, with fresh produce of all sorts becoming abundant in farm stands and farmers markets, finding new ways of creatively preparing and serving all of the wonderful vegetables and herbs, is sometimes a challenge. On a hot day, especially when living in the desert, curry is probably not the first thing that comes to mind. Just the simple act of turning on the stove can be unappealing! :-) However, before you shy away from the idea entirely, the quick simplicity of this dish makes it well worth the 45 mintues that you will need to have the oven on. No other cooking is necessary, except for quickly frying the onions; the wonderful, brilliant TJ’s Curry Simmer Sauce does the rest (another reason we all love Trader Joe’s).
In this recipe, the curry adds a subtle flavor, not too spicy, perfect for pairing with a salad, and eating dinner outside under the stars. The mix of the sweet carrots, mild zucchini, and flavorful spices , balances beautifully with the chicken and creamy cheese, creating a dish that cannot be missed, and will not soon be forgotten!
Ingredients:
1 lb. TJ’s organic boneless, skinless, chicken thighs
2 small zucchini, cubed
2 medium carrots, peeled and cubed
1/2 an organic red bell pepper, chopped
1/2 an onion, diced
1/4 cup ricotta cheese
1 Tbsp. shredded coconut
2 Tbsp. Italian parsley, minced
1/2 tsp. TJ’s everyday spice mix
1/2 tsp. salt
1/4 tsp. curry powder
1 jar TJ’s curry simmer sauce
Method:
1.) Fry the onion until just translucent. Add the rest of the vegetables, TJ’s spice mix and curry powder, and cook covered for a further 3 minutes; turn off and set aside.
Ricotta and Herbs
2.) In a separate bowl, mix the ricotta, 1 Tbsp. Italian parsley, coconut, salt and pepper to taste.
Chicken Stuffed with Ricotta and Herbs
3.) Cut each chicken piece so that a small cavity forms. Stuff with the ricotta mixture.
4.) Place the vegetable and onion mixture on the bottom of a casserole dish. Push the mixture aside slightly to make spaces for the chicken.
5.) Place the chicken in the casserole dish and cover everything with the entire jar of TJ”s curry sauce + an extra 6 – 8oz of water as needed.
6.) Cover with foil and bake for 40 minutes at 375°F, or until the chicken is throughly cooked.
Ricotta Stuffed Chicken with Curried Summer Veggies
Serve with brown rice and a salad.
