2 lbs. ROSIE® Organic Chicken Drumsticks
2 tbsp. coconut oil
1/2  yellow onion, diced into 3/4 inch pieces
1 cup bell pepper (red or yellow), diced into 3/4 inch pieces
1 cup carrots, diced into 3/4 inch pieces
jalapeño, seeded and diced into 1/2 inch pieces
1 tbsp. ginger, minced
2  tbsp. olive oil
1 tbsp. garlic, minced
sweet potato, diced into 3/4 inch pieces
1 1/2 cup butternut squash, peeled, seeded and diced into 3/4 inch pieces
1 heaping tbsp. Thai yellow curry
4 cups chicken stock
4 inch stalk of lemongrass
2 cups coconut milk
2 tbsp. brown sugar
  dash of fish sauce to taste
1/2  bunch whole basil leaves
  salt and pepper
4 cups steamed white rice for plating


1 In a large pot at high heat add the coconut oil. Place the drumsticks to the pot and sear on all sides. Add in the onions, carrots, and peppers and cook until vegetables are tender. Add the garlic, ginger, and continue to cook for three more minutes. Smash lemongrass with a rolling pin or frying pan and add it to the pot. Add the chicken stock. Bring to a boil and reduce heat to simmer.
2 In a medium bowl toss the diced sweet potato and butternut squash together with olive oil, salt, and pepper. Place the mix on a lined baking sheet and bake at 375° until tender, about 12-15 minutes.
3 Remove the roasted potato and squash from the oven and add to the pot. Continue simmering for 45 minutes. Add coconut milk, brown sugar, fish sauce, and basil and continue cooking for 30 minutes or until coconut milk becomes thicker. Season with salt and pepper and remove the lemongrass. On a medium plate, center the rice and top with the drumsticks. Ladle sauce and veggies over the top and enjoy!

Chef's Note: If you enjoy things on the spicier side, you may increase the amount of curry paste. You can also decrease the spice by adding a little yogurt or sour cream. Pairs perfectly with a chilled glass of Carneros Sauvignon Blanc; the spice will bring out the bright fruity tropical flavors.


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