I recently recived dressing from Ken’s Steak House Dressings to review and use in a recipe. I recevied no further compensation. All opinions are my own.
Asian Style Chicken Thighs with Sauteed Lemon Kale serves tender chicken marinaded in Ken’s Asian Sesame Dressing with ginger and soy over a lemon kale base. A touch of cumin and coriander brightens this delicious meal.
Chicken thighs are fast becoming my favorite cut of chicken. Thighs stay moist and tender under most cooking techniques.
For this recipe, I chose to both marinate the chicken in dressing and pour a bit over the finished dish.
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You might be surprised how much kale reduces when cooked. I start with 6 cups of shredded kale picked fresh from my garden. I used a combination of Tuscan, dineosour kale and Russian kale. Blanch the kale in salted boiling water for about 10 minutes to release bitterness.
Sauteed kale with lemon juice is the best! You could add a few red pepper flakes for a touch of heat!
Asian Style Chicken Thighs with Sauteed Kale
Ingredients
- 2 chicken thighs
- 1 cup Ken's Asian Sesame Dressing divided
- 1 teaspoon ground coriander
- 1 teaspoon cumin
sauteed kale
- 6 cups shredded kale
- 2 tablespoons kosher salt
- 1/2 cup sliced onions
- 1 tablespoon vegetable oil
- 1 tablespoon lemon juice
- 1 teaspoon sesame seeds
Instructions
- Preheat oven to 350 degrees.
- Marinate chicken in a small dish with 1/2 cup Asain Sesame Dressing for 1 hour.
Kale
- Bring 3 quarts of water and salt to a boil over medium heat. Blanch kale for 10 minutes. Drain.
- While chicken cooks, in a large skillet, saute blanched kale, onion and in vegetable oil over medium low heat until onion until onions are cooked about 5 minutes. Stir in lemon juice. Keep warm.
- Place marinated chicken in a baking dish. sprinkle with coriander and cumin. Bake uncovered for about 20 minutes until internal temperature reaches 175 degrees. Plate thighs over kale and drizzle with remaining dressing and sprinkle with sesame seeds.
