Careme

Instructions

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1. 1.

   Rinse 1/2 cup dry brown basmati rice. Combine it in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and reduce to low heat. Simmer for 40–45 minutes, until tender and the water is absorbed, then rest covered off the heat for 5 minutes. Prepare the other components while the rice cooks.

2. 2.

   Pat 12 ounces chicken breast dry and cut horizontally into two evenly thick cutlets, about 1/2 inch thick. Mix the following in a shallow bowl:

   • 1 tablespoon olive oil
   • 1 teaspoon ground turmeric
   • 1/2 teaspoon ground cumin
   • 1/8 teaspoon ground cinnamon
   • 1/4 teaspoon ground black pepper
   • 3/4 teaspoon fine sea salt

   Coat the chicken with the spice mixture and let stand for 10 minutes while you prepare the vegetables.

3. 3.

   Strip the tough stems from 1 bunch organic green kale, about 8 ounces, and chop the leaves. Scrub 8 ounces carrots and slice into thin half-moons. Peel and finely chop 2 garlic cloves. Zest 1 medium lemon, then squeeze 1 tablespoon juice and cut the rest into serving wedges.

4. 4.

   Heat a large nonstick skillet over medium heat. Add the seasoned chicken and cook for 4–5 minutes per side, until golden and the center reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing.

5. 5.

   Add 1 tablespoon olive oil to the same skillet over medium heat. Add the prepared carrots and 3/4 teaspoon fine sea salt; cook for 3 minutes, stirring. Add the prepared garlic and cook for 30 seconds. Add the prepared kale and 1/4 cup water, cover, and cook for 4–6 minutes, until the carrots are tender and the kale is bright and softened. Uncover and cook for 1–2 minutes to evaporate excess water. Stir in the prepared lemon zest and 1 tablespoon lemon juice.

6. 6.

   Fluff the rice and divide between two bowls. Arrange the lemony vegetables and sliced chicken alongside it, spoon any chicken resting juices over the rice, and serve with the lemon wedges.

Want more detail? See the temperature guide.