Boneless Chicken Thighs with Veggies and Fruit

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Ingredients:

8 boneless Chicken Thighs

1 pineapple

2 Apples

1 bunch of broccoli rabe

For the Chicken:

8 boneless, skinless chicken thighs

1 cup flour

½ tsp. salt

½ tsp. black pepper

¼ tsp. paprika

½ tsp. Jamaican Curry

Olive oil

Preheat Oven 350 degrees:

Combine the flour with the seasonings. Dip the chicken thighs in the flour and place in a baking pan.

Drizzle the chicken thighs with the olive oil.

Bake 30 - 40 minutes or until the juices run clear.

For the Pineapple:

1 pineapple - sliced about ¼ inch thickness

1 cup flour

1 large tablespoon brown sugar

1 tsp. Jamaican curry

Butter pats

Combine the flour with the brown sugar and the Jamaican curry.

Dip the pineapple in the flour mixture and place in a baking pan.

Place a small pat of butter on each pineapple.

Bake in a 350 degree oven about 12 - 15 minutes.

For the Apples:

2 apples - sliced thick

¼ cup brown sugar

1 tablespoon Jamaican curry

2 tablespoons olive oil

Combine the brown sugar and Jamaican curry.

Dip the apple slices in the brown sugar and curry.

Heat a frying pan with the olive oil. Place the apples in the frying pan and sauté until they are golden and turn over and continue to cook on the other side until golden.

For the Broccoli Rabe:

1 bunch broccoli rabe

2 cups chicken broth

2 tablespoons olive oil

½ tsp. salt

¼ tsp. red pepper flakes

Slice about 2 inches of thick stems off the broccoli rabe.

Steam the broccoli, semi covered, in two cups of chicken broth until tender; about 10 -12 minutes. Drain the broccoli and let cool.

Heat a large frying pan with the olive oil; add the broccoli rabe and the seasonings and sauté for about 5 minutes.

Plate the chicken thighs and top with the broccoli rabe, pineapple slice and finally the sautéed apples.