Instructions: Lightly sprinkle each side of each chicken thigh with the curry cumin blend (which contains salt and pepper). Set aside.

Heat a wok or saute over a high setting. Lightly coat the bottom of the wok with spray. Add the oil; rotate pan to spread the oil. Add the chicken thighs, serving side down. Sear, undisturbed, until lightly brown (3 to 4 minutes). Turn the chicken over to brown the other side; cook for 1 or 2 minutes, depending upon the thickness of the meat.

Add the wine or juice; when the alcohol smell is faint; scatter the limas on top of the chicken. Do not stir. Sprinkle with a pinch of dill, celery see, thyme and additional pepper. Cover; reduce heat to medium; cook for 2 to 4 minutes or until limas are heated through.

Add water or broth 1 tbs at a time to the wok to keep the food moist (prevent burning). (It will have no more than 1/4 cup pan juices when you are finished cooking it.)

Meanwhile, core the apple; slice it into wedges. Cut the wedges into 1/4-inch diagonal slices. Place the apple slices on top of the limas. Do not stir. Cover and cook for 2 minutes until apples are warmed and limas and apples are both crisp tender. Serve hot.

Description: "plus a hint of thyme, curry, celery and dill"

Serving Ideas : Mashed potato and turnip; or mixed steamed rice; pudding for dessert

NOTES : Limas and chicken have always been a favorite combination. This dish is light and full of flavor; hint of curry and sweet with crunchy apple. Dont cook the apple too long. They will continue to soften on the plate.

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