Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Chicken; cut up |
| ½ teaspoon | Mustard, dry |
| ½ teaspoon | Cumin, ground |
| ½ teaspoon | Coriander, ground |
| ¾ teaspoon | Red pepepr flakes |
| 1 medium | Onion; chopped |
| 1 tablespoon | Olive oil |
| 2 tablespoons | Butter |
| 1 cup | Walnut pieces |
| 2 teaspoons | Ginger, ground |
| 2½ tablespoon | Sugar |
| 3 tablespoons | Soy sauce |
| 2 tablespoons | Oil |
| ¾ pounds | Kale, fresh; stemmed & coarsely chopped |
| 3 tablespoons | Wine vinegar, red |
| 2 teaspoons | Cornstarch dissolved in |
| 2 teaspoons | ;Water |
| \N \N | Liz Nordsworthy |
Preheat oven to 375 F. Oil a 13"x9"x2" baking dish. Arrange chicken pieces in dish & sprinkle w/ mustard, cumin, corriander & ½ 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 2½ minutes, stirring constantly, until nuts are lightly toasted. Sprinkle w/ ginger & 1 ½ 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, ¼ 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 ½ minutes to heat through. Prep: 20 minutes Cook: 1 hour