Here’s a quick, easy recipe for citrus chicken and kale. It costs around €8, feeds two people and it’s delicious and healthy. Price based in Dublin, Ireland so may vary (I’m sure it’s cheaper elsewhere). Let’s get started.
Along with the following you’ll want a juice squeezer, a simple plastic one will do.
- 1/2 onion (gold/yellow)
- 2 x organic, boneless chicken filets (300g)
- 2 raw garlic
- 1 x orange
- 1 x lemon
- 1 x lime
- Garlic powder
- Cracked multi-pepper
- Maple syrup (1 tsp)
- 1/4 cube of vegetable stock
- Soy sauce (3 x big spoons full)
- Chili pepper
Prepare Citrus Fruits
Use the juice squeezer and combine your lime, lemon and orange together and mix. It should look something like below:
Prepare Chicken and Onions
First, you’ll want to prepare the chicken and cut your onion up. Cut up the chicken into small, rectangular pieces and dice up the onion in small bits. Drop inside a preheated pan with a dab of olive oil – let it summer for two minutes.
Combine Citrus, Chicken and Onions
Toss the chicken into the marinated onions and let it cook on medium-high heat.
Notice below on the left is what it should look like once added. Once the chicken starts looking bronze on all sides you can proceed with adding cracked pepper and garlic powder, as illustrated on the right below. Stir well and keep an eye on it, making sure it continues to evenly cook.
Add Citrus and Stock, Simmer
Now you’re going to pour the citrus juice into the chicken, turn to high heat and let it simmer, stirring occasionally. Add 1/4th cube of vegetable stock like below.
Prepare and Boil Kale
With your chicken simmering on high heat, wash the kale carefully and remove the stalks. Next, toss the kale into a pot with a pinch of salt and boil it on high heat for 5minutes (or until they become fluffy and less crunchy). Note the water level on the kale, it should be submerged but not flooded.
Drain Kale and Fry
Next, prepare a heated pot (on high) with olive oil, and two pieces of raw garlic – toss in desired amount of chili pepper for spiciness (below, right picture is medium spicy). Drain the kale and remove all the water, toss into the pot and let it cook on high. Turn well for several minutes on high heat and add a few dashes of soy sauce. Constantly stir, mash and crush. You don’t want it to burn, but you want it singed and fluffy.
Stir, chop, stir, chop vigorously, (still on high heat) you should see the size reduce.
Finish the Chicken
During this time the simmering chicken should have evaporated most of the citrus liquid, leaving you with a yellowish, creamy mixture. Turn to very low heat and stir. There should be some liquid left in the pan however – if not add a small bit of water. Add maple syrup in small dashes as you stir, this combats the tartness of the citrus. On the right below illustrates when it’s done.
Prepare, Serve, Enjoy
The chicken should be an orange/cream color and the kale should be fluffy and not crunchy.
This goes well with nice, neutral white wine like a Pinot Grigio or Sauvignon. I prefer anything Greco-based from Campania like a Falanghina but then again I always say that.