I created this for my Spice It Up! class because I loved the idea of merging sweet vanilla with savory curry powder. The result is an intriguing interplay of sweetness and spiciness. The kids devoured it, so it must have been good. I didn't get a single bite! So I had to make another batch for us to try.
- vanilla bean, halved lengthwise, seeds scraped out and reserved, bean cut into 1/4- to 1/2-inch pieces
- 4 t mild curry powder
- 1 t freshly ground sea salt
- 8 chicken legs
- 4 T butter
- splash of olive oil
- 4 C sweet onions, peeled and chopped
- 1 C tomatoes, chopped
- 1 butternut squash, peeled and chopped into ½” pieces
- 1 t whole cloves
Combine the vanilla seeds, curry powder and salt in a mixing bowl. Rub the mixture on the chicken legs and set aside.
In a large, flat-bottom pan, melt the butter with a splash of olive oil over medium heat. Add the chicken legs and the vanilla bean pieces brown the chicken. Cook for approximately 15 minutes, turning the legs occasionally.
Add the onion and cook softened. Add the tomato, squash, and the cloves. Cook uncovered for 45-50 minutes - until the chicken is tender and the sauce is no longer watery. Remove the cloves before serving.