I recreated a recipe that was in my last Blue Apron box with a few modifications. Having made it before, I knew this would give me a good opportunity to get a shot for my #365project #photoaday.#firebreathinggarlic
Here’s the recipe with my modifications:
2 tablespoons white wine vinegar
Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Remove and discard the stems of the kale; thinly slice the leaves. In a large bowl, whisk together the tahini, 1 tablespoon of olive oil, 1 tablespoon of water, grated fresh ginger, half the vinegar, as much of the garlic paste as you’d like, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
Add kale to the bowl and toss to coat. Using your hands, vigorously massage the kale for 1 to 2 minutes, or until slightly softened. Set aside to marinate, stirring occasionally, for at least 10 minutes. *I found the baby kale wilted more than the mature kale and did not need the kneading.
While the kale marinates, pat the chicken dry with paper towels; season with salt and pepper on both sides. (BA loves their salt & pepper. I used Penzey’s Bangkok Blend. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.
While the chicken cooks, cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Peel the orange; halve lengthwise, then thinly slice crosswise, discarding any seeds. Pit, peel, and thinly slice the avocado.
Thinly slice the cooked chicken crosswise. Add the sliced radishes and orange and roasted potatoes to the bowl of marinated kale; stir to combine. Serve the salad topped with the sliced chicken and seasoned avocado. Enjoy!
Lula Harp 