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.
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.
it’s topped with some cream and feta, to thicken it up and give it a dense flavor.
and some crunchy almonds. just for fun.
once the chicken bakes, it’s nice and crispy. and the two go together perfectly.
- 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
- 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
- In a large bowl, mix together all ingredients from chicken section except the chicken.
- 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.
- Bake at 375 for about 35-45 minutes, until chicken is slightly crispy on the edges.
- 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.
- 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.
- 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.
- Bake at 375 for 20 minutes.
recipe rephotographed April 2014.