Yogurt Marinated Chicken with Massaged Kale

Yogurt Marinated Chicken with Massaged Kale

Our chef, Bonnie, brought this recipe from her café years ago and we still use it. The kale can be served with your choice of dressing but we usually use a cilantro-lime concoction. We’ve included an Indian raita to serve with the chicken and recommend baked squash rings as a bright accompaniment. Serves 4.

INGREDIENTS

  • 2 carrots, grated
  • 3 cloves of garlic, coarsely chopped
  • 3/4 cup English cucumber, sliced lengthwise then chopped
  • 1/2 cup fresh cilantro leaves and stems, coarsely chopped
  • 1 fresh ginger, peeled and chopped into 1″ piece
  • 1/2 tbsp fresh lime juice
  • 1/2 tsp freshly ground black pepper
  • 1/2 tbsp garam masala spice
  • 1/2 large onion, coarsely chopped
  • 1/2 lemon, juiced
  • lemon squeeze
  • 1 medium bunch of black or curly kale
  • 1 tsp olive oil
  • 1 tbsp olive oil
  • 1 orange, peeled segmented
  • pinch of cumin
  • 1 cup plain whole-milk yogurt
  • salt pinch
  • 1 tsp sea salt
  • 2 tbsp seeds, toasted pumpkin, sesame, or pomegranate
  • 1.5 lbs skinless, boneless free-range organic chicken breasts
  • 3/4 cup yogurt

PREPARATION

  1. Clean and dry the chicken and place in a large ziplock bag or a glass dish.
  2. Combine the yogurt with all of the condiments in a food processor and blend until smooth. Pour yogurt mixture over chicken, seal bag, and turn to coat – or toss the chicken with the marinade in a dish and cover.
  3. Marinate chicken in the refrigerator for at least 3 hours or overnight.
  4. Meanwhile, prepare the kale by washing it and removing the tough stems and veins. Cut or shred into small pieces and allow to dry.
  5. Combine the lemon juice, 1 tablespoon of the olive oil, and salt with the kale. Massage with your hands or mash with a wooden spoon.
  6. Allow to sit 15 minutes, or up to an hour, stirring and mashing a few more times.
  7. Squeeze some lemon juice on the carrots and toss.
  8. Combine this mixture with the kale and drizzle with the remaining olive oil, a pinch of salt, and black pepper to taste. Add another spritz of oil if the mixture seems dry.
  9. Top with toasted pumpkin or sesame seeds, and the orange segments.
  10. Heat a gas grill to medium-high. Spray grates with oil. Scrape excess marinade off chicken. Grill chicken, turning once, until browned and cooked through.