Pumpkin Curry with Chicken Thighs

Ingredients:

• 2 lbs bone in, skin on chicken thighs
• Kosher salt and ground black pepper
• 2 Tbsp olive oil
• 1 medium shallot, minced
• 2 Tbsp fresh ginger, minced
• 4 cloves garlic, minced
• 1 small red chili or serrano pepper, seeds removed, thinly sliced
• 2 red or yellow bell pepper, thinly sliced
• 4 cups chopped broccoli
• 3 Tbsp red Thai curry paste
• 1 (15-ounce) can pumpkin purée
• 1 (14-ounce) can coconut milk
• 2 Tbsp maple syrup
• 1 tsp ground turmeric
• 1 Tbsp coconut aminos (or sub tamari or soy sauce if not gluten-free)
• 2 Tbsp lime juice
  FOR SERVING optional
• Fresh cilantro
• Lime juice
• Cooked rice

Directions:

1. Heat oil in a large skillet over high heat. Season both sides of chicken thighs liberally with salt and pepper. Once oil is hot, add chicken thighs skin side down. Cook until skin is browned, about 3-4minutes, flip and repeat on other side. Remove chicken to plate (chicken will not be cooked through at this time).
2. Reduce heat to medium. Add shallot, ginger, peppers, and broccoli. Sauté for 2-3 minutes, stirring frequently.
3. Add curry paste and garlic and stir. Cook for 2 minutes more. Then add pumpkin, coconut milk, maple syrup, turmeric, and coconut aminos and stir.
4. Return chicken to the pan. Bring to a simmer over medium heat. Once simmering, slightly reduce heat to low and cover. Cook for 10-15 minutes.
5. At this time, add lime juice. Also taste and adjust the flavor of the sauce as needed.
6. Serve as is or over rice. This dish gets elevated with the addition of fresh lime juice and cilantro for serving.