Slow Cooking

Slow Cooked Roast Chicken and Kale

Poultry Recipes, Slow Cooking, Vegetable Recipes
Cooked with onions, coconut milk, and spices

Cooked with onions, coconut milk, and spices

Slow Cooked Roast Chicken and Kale Kale in Chicken Broth

When hunger and inspiration come together, delicious dishes appear. That was the case for me today. I had some chicken thighs, kale, and onions in the fridge, along with coconut milk. Added some spices: ginger powder, turmeric powder, coriander powder, salt, pepper, and lemongrass, and put them all in a slow cooker.  Left it on high for about four hours and let the magic happened. The sweet smell of coconut milk mixed onions, lemongrass, and kale made the chicken so aromatic. The meat was so tender and melted in the mouth. And the kale tasted so rich for being cooked with all of the spices and juices from the chicken. I separated the chicken and kale at the end. I also wanted to add some golden color on the chicken so I put it in the oven to broil for five minutes (this last part is completely optional).

Recently, a friend had recommended a slow cooker to me. She said that it has freed her from standing for a long time in front of the stove while cooking, which allowed her to tend to other things. Curiosity and the need to tend to other things (while still wanting to cook too), drove me to Target to get a small slow cooker :D. The results have been promising. So I will keep on trying different things in my slow cooker.

Here’s how I did the two dishes:

Ingredients:

  • 6 chicken thighs
  • 3 small onions (chopped)
  • 1 small cut of lemongrass
  • 1 cup of coconut milk
  • 1 bunch of kale (only used the leaves, no stem)
  • 1 teaspoon of ginger powder
  • 1 teaspoon of  turmeric powder
  • 1 tablespoon of coriander powder
  • salt
  • pepper

Method:

  • Placed the chicken in the slow cooker pot
  • Poured the coconut milk
  • Added the onion, lemongrass, and spices
  • Mix them by hands
  • Put kale on the top and covered the pot
  • Set the cooker on high and left it for about four hours (I mixed everything again while it was cooking).
  • Once they were all done cooking, I separated the chicken and kale
  • Placed the chicken on an oven-safe plate and let them broil in the oven for five minutes. I wanted that roasting golden color on the chicken (optional)
  • Placed the kale on a deep dishware so I could serve a little bit of the broth with it
  • I used the remaining broth to cook tofu. Just put the broth in a pot on a stove, medium heat, added firm tofu that I diced, let it simmer for a bit and ta…da…another dish!

Wishing all of you a good week!

Eat well and be well