Eritrean-Inspired Chicken, Tomato & Kale Skillet
An Eritrean-inspired chicken and greens skillet with warm spices, sweet onion, tomato, and tender kale. This keeps to ingredients available from your list, uses stove/oven-friendly cooking, serves 2, and leans on seasonal Washington produce for March like onion, kale, and citrus. It is inspired by the flavors of zigni/doro-style cooking, but simplified and not fully traditional since key pantry ingredients like berbere and niter kibbeh were not provided.
Back to full listIngredients
- Boneless Skinless Chicken Thighs 1 pack, about 1 to 1.25 lb $6.49
- Yellow Onion 2 medium $1.49
- Organic Garlic, 3 CT 3 cloves $2.89
- Organic Dino Kale 1 bunch $2.99
- Organic Roma Tomatoes, 16 OZ 2 to 3 tomatoes $2.99
- Lemon 1 $0.99
- Organic Ginger Puree, 2.8 OZ 1 tablespoon $3.99
- Organic Cilantro small handful, optional garnish $1.79
Instructions
- Thinly slice 2 medium Yellow Onions. Mince 3 cloves Organic Garlic. Chop 2 to 3 Organic Roma Tomatoes. Strip and chop 1 bunch Organic Dino Kale. Cut 1 pack Boneless Skinless Chicken Thighs into bite-size pieces and season with salt and pepper.
- Heat a wide skillet or Dutch oven over medium heat with 2 tablespoons oil. Add the onions and cook slowly for 10 to 12 minutes, stirring often, until very soft and lightly golden.
- Stir in the garlic and 1 tablespoon Organic Ginger Puree. Cook 1 minute until fragrant.
- Add the chopped tomatoes and cook 5 to 7 minutes, mashing them a bit, until they break down into a thick sauce. Season with salt and black pepper. If you have paprika or chili powder in your pantry, add a little for a more traditional red, spiced character.
- Add the chicken pieces and stir to coat. Cover and cook 8 to 10 minutes over medium-low heat, stirring once or twice, until the chicken is cooked through.
- Add the chopped kale and a splash of water. Cover and cook 3 to 5 minutes until tender.
- Finish with juice from 1/2 to 1 lemon. Taste and adjust salt. Garnish with a little chopped Organic Cilantro if you like.
- Serve hot on its own, with flatbread if you have any pantry bread, or alongside simply roasted potatoes if desired.
Cook time: 45 minutes
Estimated cost: $12-16
Health notes: High in protein and iron, with plenty of fiber and vitamin C from kale, onion, and lemon. Moderate fat depending on oil used.
Drink pairing: Try a dry Riesling or a citrusy wheat beer. If avoiding alcohol, mint tea with lemon works well.