SWEET AND SOUR CHICKEN DRUMS WITH CREAMED CURRY KALE

I love eating bright food. Especially yellow and green food. I really enjoy cooking with turmeric because of how the color makes me feel.. happy!! And it's very good for you too. Turmeric is a powerful antioxidant, anti-inflammatory, cancer fighting and blood detoxifier. This recipe is low carb and low cost! When buying organic chicken the drums are the cheapest without skimping on meat and flavour. I found 5 organic drums for 3 dollars.

 SWEET AND SOUR CHICKEN WITH A HINT OF CURRY

Serves 2

4-6 organic chicken drums

2 tsp apple cider Vinegar

2 tsp agave or honey

1/4 tsp anise seed

1/4 tsp cardamon seeds ground

1/4 tsp (or a bit more, coast the chicken well) turmeric

1/4 tsp onion powder

1 clove garlic chopped

1 Tbsp oil (olive, sunflower, grapeseed)

Salt and pepper and Cayenne to taste

I cut half the skin off the drums. The choice is yours. I pull the skin back a bit and cut it off with kitchen sheers. I like to keep a little bit on because the fat helps seal the juices in, baste the chicken, and help them not to stick to the pan. I like to cut some off so the marinade penetrates the meat and its less fatty. Marinade all these ingredients in the fridge for 30 mins to over night. The longer the better. 

Preheat oven 425 degrees. Place chicken in greased oven dish or pan. Cook for approx 25 min, check the chicken at about 20 mins by inserting a knife into the centre, pulling back the meat and seeing how many minutes it is from being fully cooked to the bone, no pink left insde. I also like to put a bit of water in the pan just to cover the bottom so that the spices don't burn and it also creates a bit of steam. Just a little glaze of water that covers the pan/dish. Take out the chicken when it's done and and let it cool for a few mins under some foil. My chicken in the picture turned out very juicy with a nice balanced flavour. It was delicious!!

CURRY KALE

1 bunch kale

1 clove garlic

1 tbsp butter

2 tbsp of half and half/cream/milk/almond milk

1/3 tsp curry powder of your choice 

1/4 tsp onion powder

drizzle of oil
1 chopped roma tomato

salt and pepper

While the chicken is cooking prepare the kale. In a med saucepan bring water to boil and blanch the kale for a few mins. Then strain the water, let cool, pick it up and squish it with your hands to get the excess water out. Chop it up and squish it again if you need to. Heat the butter in a med pan on med heat, add a drizzle of oil to protect the butter, add the garlic, sautée the garlic for a two mins. Then add the spices to the butter (this will bring out the flavour of the curry), heat the spices, don't burn, you might have to take the pan off the heat for a few seconds at this point. This all happens fast keep your eyes and nose on it, you just want to get the curry spice hot and aromatic. Add the kale and onion powder (you can also use caramelized shallots if you have the time, recipe to follow). Get the kale hot and mix it well with the curry butter, few mins. Now add the milk. Mix it up and cook it for a five mins.. until hot and everything has combined nicely. Add chopped tomato and salt and pepper to taste. 

Optional: Caramelized Shallots:

2 tablespoons unsalted butter

1 tablespoons raw sugar, honey, maple syrup

4 shallots, peeled and sliced, 

Salt and freshly ground pepper

Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes.