Coconut flakes and dried cherries add sweetness and texture to this warm kale salad. Mixed with shredded curried chicken, it makes for an easy weeknight meal.
Why this recipe works:
- The braising liquid from the pot softens and wilts the kale, making an impromptu dressing.
- Searing the chicken first adds flavor to the dressing as we scrape up the little brown bits.
- The sweet coconut and tart cherries balance out the spicy flavor in the dish.
Warm Kale and Curried Chicken Salad with Toasted Coconut and Dried Cherries
About This Recipe
|Active time:||30 minutes|
|Total time:||30 minutes|
|This recipe appears in:||One-Pot Wonders: Warm Kale and Curried Chicken Salad With Toasted Coconut and Dried Cherries|
- 1 1/4 pounds boneless skinless chicken thighs
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 medium shallot, thinly sliced
- 1 teaspoon red pepper flakes
- 1/2 tablespoon ground cumin
- 1 tablespoon curry powder
- 1 cup homemade chicken stock or low-sodium chicken broth
- 1 bunch curly kale, stalks discarded and leaves cut into 2-inch ribbons
- 1/2 cup dried bing cherries or golden raisins
- 1/2 cup coconut flakes
- 2 tablespoons fresh juice from 2 limes
Season chicken with salt and pepper. Heat oil in a Dutch oven or 12-inch skillet over medium-high heat until lightly smoking. Add chicken and cook until browned on both sides, about 6 minutes total. Transfer chicken to a plate.
In the same pot over medium heat, add shallot and cook, stirring frequently, until softened, about 2 minutes. Stir in red pepper flakes, cumin, and curry powder and cook until fragrant, about 30 seconds. Add broth and nestle chicken back into the pot. Adjust heat to maintain a gentle simmer and cook until the chicken is cooked through, about 5 minutes; season with salt and pepper. Using a slotted spoon, transfer chicken to a clean plate. Allow cooking liquid to reduce slightly, about 5 minutes.
Meanwhile, using two forks, shred chicken. Return chicken to pot and stir to combine with cooking liquid. Cook until chicken is warmed through, then remove from the heat.
Place kale in a heatproof serving bowl and pour chicken and its cooking liquid on top, tossing to combine. Stir in coconut, cherries, and lime juice, season with salt and pepper, and serve.