Warm Kale and Curried Chicken Salad with Toasted Coconut and Dried Cherries
The recipe Warm Kale and Curried Chicken Salad with Toasted Coconut and Dried Cherries can be made in about 30 minutes. This gluten free, dairy free, paleolithic, and primal recipe serves 4 and costs $1.91 per serving. One portion of this dish contains around 32g of protein, 21g of fat, and a total of 398 calories. If you have coconut flakes, kale, olive oil, and a few other ingredients on hand, you can make it. 37 people were impressed by this recipe. It works well as a rather inexpensive main course. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is amazing. If you like this recipe, take a look at these similar recipes: Curried Chicken Salad with Dried Cranberries and Toasted Walnuts, Massaged Kale Salad with Pistachios, Dried Cherries, and Avocado, and Kale Salad with Pumpkin Seeds, Dried Cherries, Cotijan and Lemon-Parsley Dressing.
Servings: 4
Ingredients:
1/2 cup coconut flakes
1 tablespoon curry powder
1/2 cup dried bing cherries or golden raisins
1/2 tablespoon ground cumin
2 tablespoons fresh juice from 2 limes
1 bunch curly kale, stalks discarded and leaves cut into 2-inch ribbons
Kosher salt and freshly ground black pepper
1 cup homemade chicken stock or low-sodium chicken broth
2 tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes
1 medium shallot, thinly sliced
1 1/4 pounds boneless skinless chicken thighs
Equipment:
dutch oven
frying pan
pot
slotted spoon
bowl
Cooking instruction summary:
Procedures 1 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. 2 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. 3 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. 4 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.
Step by step:
1. Season chicken with salt and pepper.
2. Heat oil in a Dutch oven or 12-inch skillet over medium-high heat until lightly smoking.
3. Add chicken and cook until browned on both sides, about 6 minutes total.
4. Transfer chicken to a plate.
5. 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.
6. 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.
7. 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.
8. 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.
Nutrition Information:
covered percent of daily need
