Warm Kale and Curried Chicken Salad
For Step 3 of the ITG Diet Plan
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Ingredients
For 4 people (
)
Recipe
- 1.25 pound(s) Boneless Skinless Chicken thighs
- 1 part(s) Sea Salt & Fresh ground black pepper
- 2 tablespoon(s) Extra Virgin Olive Oil
- 1 medium shallot, thinly sliced
- 1 teaspoon(s) Red Pepper Flakes
- 0.5 teaspoon(s) Ground Cumin
- 1 tablespoon(s) Curry Powder
- 1 cup(s) Homemade chicken stock or low-sodium chicken broth
- 1 Bunch Kale, stalks discarded and leaves cut into 2-inch ribbons
- 0.5 cup(s) Dried bing cherries or golden raisins
- 0.5 cup(s) Coconut flakes
- 2 tablespoon(s) Fresh juice from 2 limes
Warm Kale and Curried Chicken Salad Directions
- Season chicken with salt and pepper. Heat oil in a Dutch oven or 12-inch skillet over medium-high heat until lightly smoking. Add chicken and cook until browned on both sides, about 6 minutes total. Transfer chicken to a plate.
- In the same pot over medium heat, add shallot and cook, stirring frequently, until softened, about 2 minutes. Stir in red pepper flakes, cumin, and curry powder and cook until fragrant, about 30 seconds. Add broth and nestle chicken back into the pot. Adjust heat to maintain a gentle simmer and cook until the chicken is cooked through, about 5 minutes; season with salt and pepper. Using a slotted spoon, transfer chicken to a clean plate. Allow cooking liquid to reduce slightly, about 5 minutes.
- Meanwhile, using two forks, shred chicken. Return chicken to pot and stir to combine with cooking liquid. Cook until chicken is warmed through, then remove from the heat.
- Place kale in a heatproof serving bowl and pour chicken and its cooking liquid on top, tossing to combine. Stir in coconut, cherries, and lime juice, season with salt and pepper, and serve.
- Credit Recipe and photo: Serious Eats
