Vindaloo-Spiced Chicken Thighs with Coconut-Tomato Stew

Place the chicken thighs in a bowl and season with the 1 tsp. curry vindaloo and the 1 tsp. salt. Fold each thigh in half and skewer 4 thighs onto each of two 10-inch bamboo skewers; make sure the folded sides are uniform and face the same direction.

Preheat a Cuisinart multicooker on the brown/sauté setting to 375°F according to the manufacturer’s instructions.

Put the onions, tomato, garlic and ginger in a bowl. Using an immersion blender fitted with the mincing blade, blend until a chunky paste forms. Set aside.

Warm the oil in the multicooker. Add the chicken skewers, folded side down, and brown for 4 minutes per side. Transfer to a plate.

Add the potatoes to the multicooker and cook, stirring occasionally, until they are starting to brown, about 5 minutes. Add the tomato paste, the 2 Tbs. curry vindaloo and the onion mixture. Cook, stirring occasionally, until the mixture begins to caramelize slightly, about 2 minutes. Stir in the vinegar, brown sugar, honey, lime juice, cinnamon stick, coconut milk and the 1 Tbs. salt.

Place the chicken skewers lengthwise in the multicooker. Cover and set the multicooker on the slow-cook high setting for 1 hour. Using tongs, remove the chicken skewers from the multicooker and place 2 thighs on each of 4 plates. Spoon the sauce and potatoes on and around the chicken and serve immediately with steamed rice. Garnish with cilantro leaves. Serves 4.

Recipe by Chef Michael Voltaggio.