So yeah, this is the umpteenth chicken recipe listed (and I have another one in the wings, eek!). I swear I eat different things. But like I encourage people to do, you can always substitute the chicken for anything, really. Just use the spice mix as your starting point. Use it on any meat, use it on roasted veggies, mix it into eggs for a super omelet, etc. But still, I really should make a better effort at offering some diversity. Perhaps I’ll share my AWESOME chocolate chip cookie recipe soon. Really, it’s awesome. But back to dinner…
This isn’t exactly a summery dish, but then it hasn’t exactly been too summery here recently. The sun is usually out, but 50 degrees is still 50 degrees even with it. And there have been some super blustery days. Thanks, but try again weather. I’m just going to try to squeeze in some heavier dishes before it’s truly summer. Because then it’ll be too hot to even want to turn on a burner, let alone do roasts in the oven.
The kale here turned out really nice. I actually meant to do a lot more with it, but completely forgot for some reason. So if you want to add some things, I’d suggest some toasted pine nuts, dried fruit (cooked along with the kale to plump it up), or some sharp cheese shavings/crumbles. But it’s still a nice complement to the chicken as is. And isn’t it just beautiful? I’d never bought red kale before. Don’t know why in the world it’s called red when its stems are decidedly purple. But red or purple, the leaves are a deep color and are lovely.
The best part about this meal is that you can leisurely think about the kale while the chicken is cooking. You could wait until the timer dings before starting it and you’ll be just fine. The chicken won’t get cold. When you are ready to serve, make sure to spoon plenty of the juices that have accumulated in the pan, as well as the onions, over the chicken. Mmm!!
1 large or 2 small onions, chopped lengthwise into 1/2 inch wedges
2 tablespoons olive oil
2 tablespoons paprika
1 tablespoon hot hungarian paprika (or the same in regular paprika + a dash extra cayenne)
3/4 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon cayenne
1 tablespoon kosher salt
1. Preheat the oven to 500 degrees. Mix spices and oil together. Place chicken in a baking dish and rub spice mix all over it. Arrange onions around the chicken. Cook for 10 minutes.
2. Turn oven down to 375 degrees. Cook for another 30 minutes, or until cooked through and juices are clear. The cooking time will depend on the size of the chicken. Cut into the breast to see how it’s doing. Brush the top of the chicken with some of the juices halfway through.
1 bunch of kale
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
salt and pepper
1. Heat oil in a large skillet. Rip kale from the stem in chunks (size doesn’t really matter here, as it cooks down so much) and add to pan. I like doing it this way, rather than prepping beforehand, because the kale starts to cook down and allows more room for each leaf you add. Otherwise you’d have to sit and wait between adding bunches. The water that stays on the kale after washing it is enough to allow for just the right amount of steaming. If you don’t think you have enough liquid, add a couple tablespoons. Cover the skillet and cook for about 7 minutes, or until wilted but with still a little bite.
2. Mix the vinegar and honey together and sprinkle over the kale. Since bunches of kale vary from grocery store to grocery store, make sure you don’t put on too much. You don’t want it swimming in the vinegar. You just want a light coating. So add slowly if you’re worried and multiply the recipe if you have a lot of kale! Add salt and pepper to taste.