Wednesday, September 22, 2010

Pan Roasted Organic Chicken with Braised Kale and Quinoa

(serves 3-4)
2 Tablespoons olive oil
One small onion, chopped
3 cloves garlic, diced
Organic chicken, drumsticks and thighs (3 each), skin on, seasoned with salt and pepper
1 bunch kale, stemmed and chopped
Salt to taste
Juice from half and orange, save the other half for garnish
1 cup quinoa

• In a large skillet with lid, heat olive oil using medium high heat.
• Add onion and garlic and sauté until onions are translucent, stir frequently
• Reduced heat to medium and add chicken, brown on each side and cover
• While chicken is cooking, prepare quinoa. (see note below)
• When quinoa is cooked (15 minutes), add kale to the chicken. Reduce heat to low and use tongs to gently flip kale uncooked kale on top to bottom of the pan. When most of the kale has started to wilt add orange juice, cover and allow kale to slowly cook for 5 more minutes or until chicken is thoroughly cooked. Add more salt to taste is needed.
• Spoon quinoa on center of the plate, next layer kale and chicken.
• Garnish with orange slices

*Rinse quinoa well and strain through colander. Heat 2 cups of water in a kettle to boil. In a small sauce pan heat 1 tablespoon of olive oil, add quinoa, stir frequently until you start to smell nutty aroma. Add hot water to quinoa, cover, reduce heat to low and cook for 15 minutes. Fluff with fork and serve.

*Remove skin on chicken for lower fat version

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