Yield: 4 Servings
|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|
|1 cup||Walnut pieces|
|2 teaspoons||Ginger, ground|
|3 tablespoons||Soy sauce|
|¾ pounds||Kale, fresh; stemmed & coarsely chopped|
|3 tablespoons||Wine vinegar, red|
|2 teaspoons||Cornstarch dissolved in|
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