3 lb Chicken, cut up
1/2 tsp Mustard, dry
1/2 tsp Cumin, ground
1/2 tsp Coriander, ground
3/4 tsp Red pepepr flakes
1 medium Onion, chopped
1 tbsp Olive oil
2 tbsp Butter
1 cup Walnut pieces
2 tsp Ginger, ground
2 1/2 tbsp Sugar
3 tbsp Soy sauce
2 tbsp Oil
3/4 lb Kale, fresh, stemmed & coarsely chopped
3 tbsp Wine vinegar, red
2 tsp Cornstarch dissolved in
2 tsp ;Water
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Preheat oven to 375 F. Oil a 13"x9"x2" baking dish. Arrange chicken pieces in dish & sprinkle w/ mustard, cumin, corriander & 1/2 tsp. of the hot pepper. Mix onion w/ oil; spoon around chicken. Bake uncovered 50 minutes, until chicken is browned, stirring onions occasionally to prevent eccess browning.
Meanwhile, melt butter in a large frying pan over medium heat. Add walnuts & cook 2 1/2 minutes, stirring constantly, until nuts are lightly toasted. Sprinkle w/ ginger & 1 1/2 tsp. sugar. Cook, stirring, until sugar melts. Add 1 tbsp. of the soy sauce & cook, stirring, until liquid evaporates to a glaze. Remove from heat & let cool.
Heat vegetable oil in the same pan over medium heat. Add kale & remaining 1 tbsp. soy sauce. Stir fry until wilted & tender; set aside.
In a small saucepan, combine vinegar, remaining 2 tbsp. sugar, 1/4 tsp. hot pepper, 1 tbsp. soy sauce & 3 tbsp. water. Bring to a boil. Stir dissolved cornstarch slowly into hot sauce. Return to a boil, stirring, until thickened. Remove from heat, cover & set aside.
When chicken is done, stir sauce & kale into pan juices. Scatter walnuts on top. Return to oven for 7 1/2 minutes to heat through.
Prep: 20 minutes Cook: 1 hour
Liz Nordsworthy
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