February 13, 2020 By Wellness Off

Herb-marinated chicken with garlic kale


The easy and delicious thing to cook with fresh herbs is that there are so many to choose from, and everything brings amazing flavor and flavor to the dish. For this recipe, I used age shi, rosemary and oregano, but other herbs like basil, lavender or thyme are also great.

Garlici, Southend Kale grows this edible land. Kale's pepper, when cooked with garlic in olive oil, enhances the pungent flavor, making it a great complement to the juicy, herbal chicken. I rolled the dish into a four-course, nutritious dinner with a simple cooked rice.

4 will serve


For the chicken

  • 1/4 tsp ground coriander
  • 1/4 tsp ground fennel
  • Cut into 1 3-1 / 2-pound chicken, leg quarters and breast fin pieces
  • 2 shoots fresh age shi
  • 2 shoots fresh rosemary
  • 2 shoots fresh oregano
  • Sea salt
  • Freshly ground black pepper
  • 1-1 / 2 cups chicken broth

For the kale

  • 2 tbsp olive oil
  • 2 garlic cloves, chopped
  • 1 shallow, slender
  • 6-7 cups (packed) coarsely chopped kale (about 2/3 of the larger group)
  • 1/3 cup vegetable broth
  • Sea salt
  • Freshly ground black pepper
  • 2 cups cooked white rice (ichlika)


For the chicken

  1. Combine coriander and fennel in a small bowl. Place the spice mixture on a large bowl with the chicken on top of the chicken pieces. Put herbs of herbs over and around the chicken. Cover with plastic wrap and refrigerate overnight.
  2. Set chicken and herbs in the refrigerator 30 minutes before cooking. Season with salt and pepper and place in a slow cooker, grilling herbs between the pieces of chicken.
  3. Cook on low for 6-7 hours, depending on the size of the pieces. Transfer to a platter and discard the herb shoots.

For the kale

  1. Heat a large, deep skillet over medium-low heat and add the olive oil. Add the garlic and aloe and cook until just tender and fragrant, 1-2 minutes. (Reduce heat if necessary to prevent burning garlic.)
  2. Add kale and broth and season with salt and pepper. Sautವರೆಗೆ until the kale is wilted and tender, and the liquid is absorbed, 3-4 minutes.

Sprinkle the chicken with kale and rice (if using) and spoon.