Eritrean-Inspired Ground Chicken with Tomato & Kale
An Eritrean-inspired ground chicken and kale skillet with deeply cooked onions, tomato, garlic, and ginger. It is not fully traditional, but it keeps the warm, savory profile and uses seasonal March produce in Washington like onion, kale, and citrus.
Back to full listIngredients
- 365 by Whole Foods Market, Ground Chicken, Step 2, 16 Ounce 1 pack $5.99
- 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
Instructions
- Thinly slice 2 medium yellow onions, mince 3 garlic cloves, chop 2 to 3 roma tomatoes, and strip and chop 1 bunch dino kale.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add the onions and cook 10 to 12 minutes until very soft and lightly golden.
- Stir in the garlic and ginger puree and cook 1 minute.
- Add the chopped tomatoes and cook 5 to 7 minutes until they break down into a thick sauce. Season with salt and black pepper. If you have paprika or chili flakes in your pantry, add a little here.
- Add 1 pack ground chicken, breaking it up with a spoon. Cook 6 to 8 minutes until fully cooked and coated in the onion-tomato mixture.
- Add the kale with a splash of water, cover, and cook 3 to 5 minutes until tender.
- Finish with juice from half to 1 lemon. Taste and adjust seasoning, then serve hot.
Cook time: 45 minutes
Estimated cost: $11-15
Health notes: High protein, iron-rich greens, and moderate carbs if served alone.
Drink pairing: Dry Riesling or light beer.