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.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/01/07/yogurt-and-sriracha-marinated-chicken-ginger-kale/