Description

Simply microwave curry chicken wings with eggplant and kabocha (Japanese pumpkin) in chicken stock for a quick, easy steamed dinner for two.

Ingredients

• 10 chicken wings (wingettes)
• 1 teaspoon curry powder
• ¼ teaspoon salt
• 1 eggplant
• ½ pound kabocha squash - halved, seeded, and sliced into 1/4-inch pieces
• ½ cup chicken stock

Instructions

1. Wash chicken wings well and dry with paper towels.
2. Combine curry powder and salt together in a bowl. Toss in the chicken wings to coat evenly. Cover with plastic wrap and place in the refrigerator to marinate for 20 minutes.
3. Cut eggplant in half lengthwise and slice into several pieces diagonally. Soak in water to prevent browning.
4. Place chicken in a microwave-safe bowl; distribute eggplant and kabocha evenly on top. Pour in chicken stock. Cover with a microwave-safe lid or plastic wrap. Cook in the microwave at 600 watts until chicken is no longer pink at the bone and the juices run clear, about 7 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).