Warm kale salad and honey-paprika glazed chicken
We're making room on the menu for this hearty salad, best enjoyed warm. Arrange kale leaves on a serving platter, then top with cucumbers, cilantro, and chicken glazed with honey and paprika. The sweet and tangy flavors of the glaze balance the bitterness of the kale.
Ingredients · Servings 4 s
- 15 ml (1 tbsp) of cornstarch
- 15 ml (1 tbsp) sweet paprika
- 1 ml (1/4 tsp) of salt
- 675 g (1 1/2 lb) of boneless, skinless chicken thighs, cut into 8 pieces each
- 60 ml (1/4 cup) of olive oil
- 45 ml (3 tbsp) of honey
- 5 ml (1 tsp) sweet paprika
- 2.5 ml (1/2 tsp) of sriracha sauce, or more to taste
- 1 lemon, finely grated zest and juice
- 180 g (6 cups) of torn kale leaves without stems
- 30 ml (2 tbsp) of olive oil
- 15 ml (1 tbsp) of rice vinegar
- 4 Lebanese cucumbers, cut into thin slices
- 10 g (1/4 cup) of coarsely chopped coriander
Method · 40 min
- In a bowl, mix the cornflour, paprika and salt. Add the chicken and mix well.
- In a large non-stick frying pan over medium-high heat, brown half the chicken at a time in half the oil (30 ml/2 tbsp). Return all the chicken to the pan and continue cooking until cooked through, about 10 minutes.
- Meanwhile, in a small bowl, mix all the ingredients. Season generously with pepper.
- Pour the glaze over the chicken and let it reduce until the sauce is syrupy and coats the chicken well. Remove from the heat.
- In a large bowl, using your hands, massage the kale with the oil until it is well coated and slightly softened. Add the vinegar. Season lightly with salt and mix well.
- Arrange the kale on a large serving platter or in individual bowls. Top with cucumbers, cilantro, and glazed chicken.
Published in RICARDO Magazine Volume 20, number 8.
