I have decided to use everything in my fridge and freezer before buying more food. There is always something that never get used and after a while get trown out. Last nights dinner was made with chicken legs, kale, leek, zucchini and an orange. Braised with stock and indian curry spices. Kale is not an easy vegetable to work with specially as I don`t like the taste that much. I went online and found a recipe for crispy baked kale that sounded very interesting and turned out quite nice.
- Fry the zucchini in a frying pan on high heat before adding them to the stew.
- Use precooked canned lentils, that is fine!
- Use precooked canned lentils, that is fine!
Curry chicken with lentils and crispy kale
2 servings
2 large chicken thights/legs
1 tbsp indian madras curry powder
1/2 tsp salt
1 small onion
3 garlic cloves
1 tsp grated ginger
1 small leek
1 cup (240ml) chicken stock
2 tbsp white wine
2 tbsp freshly sqeezed orange juice
1 zucchini
14 oz (400g) precooked lentils ( I used canned)
Freshly chopped parsley
- Sprinkle chicken with curry powder and salt.
- Thinly slice onion and leek and chop the garlic.
- Cut the zucchini into thick slices.
- Drain the lentils and rinse in cold water.
- Heat 1 tbsp olive oil in a duch oven on medium-high heat and brown the chicken for a couple of minutes.
Remove from pan.
- Add another tablespoon of oil and sautee onion, leek, garlic and ginger for 2-3 minutes until soft then add the rest
of the curry powder.
- Pour in stock, wine and orange juice and return chicken to the pan.
- Bring to boil, reduce the heat, put on the lid and simmer for about 30 minutes, until chicken is cooked through.
- Add lentils and zucchini and cook a further 5 minutes.
- Sprinkle with parsley.
Crispy kale
3.5 oz (100g) kale
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp sugar
- Preheat oven to 360 F (180C)
- Rinse kale and pat dry.
- Remove the centre stalk and cut in large pieces.
- Toss kale in oil and sprinkle with salt, sugar and cinnamon.
- Pour it on a baking sheet and bake for about 5 minutes until crisp.
- Some of the leaves will turn brown.
2 servings
2 large chicken thights/legs
1 tbsp indian madras curry powder
1/2 tsp salt
1 small onion
3 garlic cloves
1 tsp grated ginger
1 small leek
1 cup (240ml) chicken stock
2 tbsp white wine
2 tbsp freshly sqeezed orange juice
1 zucchini
14 oz (400g) precooked lentils ( I used canned)
Freshly chopped parsley
- Sprinkle chicken with curry powder and salt.
- Thinly slice onion and leek and chop the garlic.
- Cut the zucchini into thick slices.
- Drain the lentils and rinse in cold water.
- Heat 1 tbsp olive oil in a duch oven on medium-high heat and brown the chicken for a couple of minutes.
Remove from pan.
- Add another tablespoon of oil and sautee onion, leek, garlic and ginger for 2-3 minutes until soft then add the rest
of the curry powder.
- Pour in stock, wine and orange juice and return chicken to the pan.
- Bring to boil, reduce the heat, put on the lid and simmer for about 30 minutes, until chicken is cooked through.
- Add lentils and zucchini and cook a further 5 minutes.
- Sprinkle with parsley.
Crispy kale
3.5 oz (100g) kale
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp sugar
- Preheat oven to 360 F (180C)
- Rinse kale and pat dry.
- Remove the centre stalk and cut in large pieces.
- Toss kale in oil and sprinkle with salt, sugar and cinnamon.
- Pour it on a baking sheet and bake for about 5 minutes until crisp.
- Some of the leaves will turn brown.
RSS Feed
