| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indo |
Chicken, Indonesian |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken; cut up |
| 1/2 |
ts |
Mustard, dry |
| 1/2 |
ts |
Cumin, ground |
| 1/2 |
ts |
Coriander, ground |
| 3/4 |
ts |
Red pepepr flakes |
| 1 |
md |
Onion; chopped |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Butter |
| 1 |
c |
Walnut pieces |
| 2 |
ts |
Ginger, ground |
| 2 1/2 |
tb |
Sugar |
| 3 |
tb |
Soy sauce |
| 2 |
tb |
Oil |
| 3/4 |
lb |
Kale, fresh; stemmed & coarsely chopped |
| 3 |
tb |
Wine vinegar, red |
| 2 |
ts |
Cornstarch dissolved in |
| 2 |
ts |
;Water |
|
|
Liz Nordsworthy |
INSTRUCTIONS
Preheat oven to 375 F. Oil a 13"x9"x2" baking dish. Arrange chicken pieces
in dish & sprinkle w/ mustard, cumin, corriander & 1/2 tsp. of the hot
pepper. Mix onion w/ oil; spoon around chicken. Bake uncovered 50 minutes,
until chicken is browned, stirring onions occasionally to prevent eccess
browning.
Meanwhile, melt butter in a large frying pan over medium heat. Add walnuts
& cook 2 1/2 minutes, stirring constantly, until nuts are lightly toasted.
Sprinkle w/ ginger & 1 1/2 tsp. sugar. Cook, stirring, until sugar melts.
Add 1 tbsp. of the soy sauce & cook, stirring, until liquid evaporates to a
glaze. Remove from heat & let cool.
Heat vegetable oil in the same pan over medium heat. Add kale & remaining 1
tbsp. soy sauce. Stir fry until wilted & tender; set aside.
In a small saucepan, combine vinegar, remaining 2 tbsp. sugar, 1/4 tsp. hot
pepper, 1 tbsp. soy sauce & 3 tbsp. water. Bring to a boil. Stir dissolved
cornstarch slowly into hot sauce. Return to a boil, stirring, until
thickened. Remove from heat, cover & set aside.
When chicken is done, stir sauce & kale into pan juices. Scatter walnuts on
top. Return to oven for 7 1/2 minutes to heat through.
Prep: 20 minutes Cook: 1 hour
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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