Careme

Instructions

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1. 1.

   Rinse 1/2 cup dry quinoa in a fine-mesh strainer. Thinly slice 1/2 medium yellow onion (about 4 oz) and mince 2 garlic cloves. Strip the tough stems from 8 oz organic kale and chop the leaves.

2. 2.

   Pat 12 oz boneless skinless chicken thighs dry and cut into 1-inch pieces. Toss with the following seasonings and let stand while you start the quinoa:

   • 3/4 teaspoon table salt
   • 1/2 teaspoon ground turmeric
   • 1/2 teaspoon ground cumin
   • 1/8 teaspoon ground cinnamon
   • 1/4 teaspoon ground black pepper
3. 3.

   Combine the rinsed quinoa, 1 cup water and 1/4 teaspoon table salt in a small saucepan. Bring to a boil, cover and reduce to low heat. Simmer for 15 minutes, then remove from the heat and leave covered for 5 minutes. Fluff with a fork.

4. 4.

   While the quinoa cooks, zest and juice 1 medium lemon, measuring 1 teaspoon zest and 2 tablespoons juice. Core and finely dice 1 small Fuji apple (about 6 oz). Toss the apple with 1 tablespoon of the lemon juice and 1 teaspoon olive oil; set aside.

5. 5.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer. Cook for 8–10 minutes, turning occasionally and reducing the heat if the spices darken too quickly, until browned and the thickest pieces reach 175°F. Transfer to a plate and rest for at least 3 minutes while you cook the vegetables.

6. 6.

   Reduce the skillet heat to medium and add the remaining 2 teaspoons olive oil and the sliced onion. Cook for 4 minutes, stirring and loosening the browned bits. Add the minced garlic and cook for 30 seconds. Add the chopped kale, 1/2 teaspoon table salt and 2 tablespoons water. Cover for 3 minutes, then uncover and stir for 2–3 minutes, until tender and any excess water has evaporated. Remove from the heat and stir in the measured lemon zest and remaining 1 tablespoon lemon juice.

7. 7.

   Divide the quinoa between two shallow bowls. Arrange the kale and onions alongside, top with the chicken and spoon any resting juices over the grains. Finish with the apple topping and serve warm.

Want more detail? See the temperature guide.