Cozy Chicken Curry

1.0 tsp Cinnamon, ground
0.25 tsp Cloves, ground
0.5 tsp Coriander seed
0.5 tsp Ginger, ground
0.5 tsp Nutmeg, ground
1.0 tsp Pepper, black
0.5 tsp Pepper, red or cayenne
1.0 tsp Turmeric, ground
1.0 tsp Salt
9.0 thigh, bone and skin removed Chicken Thigh
1.0 cup (8 fl oz) Chicken Broth
1.0 head, large (6-7" dia) Cauliflower, raw
3.0 cloves Garlic
2.0 medium (2-1/2" dia) Onions, raw
1.0 tbsp Crisco Pure Vegetable Oil
3.5 cup Hunt's Diced Tomatoes
2.0 cup Kroger black beans -no salt added

Heat a large skillet on medium high heat. When it's hot, lay chicken thighs flat, searing them. Sprinkle some salt and pepper on them. Turn when they're browned on one side, and sprinkle more salt and pepper on the now cooked side. When both sides are browned, remove chicken and set aside. Turn heat down to medium, add oil, then onions right away. Sautee onions until a bit translucent. Add garlic and spice mix, coat onions well. Deglaze the pan by adding your tomatoes and scrape the bottom of that pan to get any chicken off. Let that come back to a bubbling state, then add your chicken stock, beans, and chicken thighs. Keep it simmering, about med-low heat, uncovered, for 30 to 45 minutes. In the last 10 minutes, cook up your cauliflower in a non stick pan on med-low heat. It will turn a bit translucent when it's ready. Serve curry poured over cauliflower in bowls. Serving Size: Just under 2 chicken thighs per serving

Number of Servings: 5.0

Recipe submitted by SparkPeople user JUMP_AT_THE_SUN.