we’ve had a bottle of sriracha in our fridge for probably two years.

and we use it, relatively frequently. it’s just one of those ingredients that you never use up more than 2-3 tablespoons at a time, so it really does last forever.

yogurt and sriracha marinated chicken & ginger kale gratin | things i made today

so whenever i come across an opportunity to put sriracha in a marinade, or to make into a mayo, i take it. this chicken marinade was that opportunity. for a side dish, i went with a gingery kale gratin.

yogurt and sriracha marinated chicken & ginger kale gratin | things i made today

it’s topped with some cream and feta, to thicken it up and give it a dense flavor.

yogurt and sriracha marinated chicken & ginger kale gratin | things i made today

and some crunchy almonds. just for fun.

yogurt and sriracha marinated chicken & ginger kale gratin | things i made today

once the chicken bakes, it’s nice and crispy. and the two go together perfectly.

yogurt and sriracha marinated chicken & ginger kale gratin | things i made today

Yogurt and Sriracha Marinated Chicken & Ginger Kale Gratin
Recipe type: Main Dish
Serves: 4
 
Ingredients
For the chicken:
  • ¼ cup greek yogurt
  • 2 tablespoons olive oil
  • juice from ½ a lemon
  • 3 tablespoons chopped fresh rosemary
  • 2 tablespoons sriracha
  • 2 garlic cloves, minced
  • pinch of salt
  • pinch of pepper
  • 3 lb skinless, boneless chicken thighs or breasts
For the gratin:
  • 1 bunch kale
  • ¼ cup minced ginger
  • 2 minced garlic cloves
  • 1 tablespoon butter
  • 4 ounces feta
  • ¼ cup heavy cream
  • 1 egg
  • ¼ cup slivered almonds
Instructions
For the chicken:
  1. In a large bowl, mix together all ingredients from chicken section except the chicken.
  2. Add chicken and mix so it is completely covered in marinade. Cover with plastic wrap and let the chicken soak up all the delicious ingredients for at least two hours, but more is better.
  3. Bake at 375 for about 35-45 minutes, until chicken is slightly crispy on the edges.
For the gratin:
  1. Remove stems from kale. Add a little water to a large pot and steam the kale for 5-7 minutes. It’ll turn a bright green when it’s right. After kale cools, chop up into medium sized pieces.
  2. In a small pan, melt butter. Add garlic and ginger and cook until the garlic starts to brown. When it smells delicious, it should be done.
  3. Put kale into a baking dish and scatter ginger mixture on top. In another bowl, mix together feta, heavy cream, and egg. Pour on top of the kale mixture. Give it a good mix. Top with almonds.
  4. Bake at 375 for 20 minutes.

chicken recipe adapted from all day i dream about food. kale recipe adapted from food52.

recipe rephotographed April 2014.

One Comment

  • 04 / 04 / 14 / 1:24 pm

    […] four different salads, pates and breads, pumpkin curry soup, chicken baked in wine and cream, the ginger kale gratin i’ve posted about before, and potato and mushroom sides. lots of wine, some fancy desserts, […]

    writes salad niçoise | Things I Made TodayReply

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