Caribbean Jerk Chicken With Kale Salad And Sweet Corn
THIS WEEK'S LOCAL FOOD PARTNERS: Amish Andy (Kale), Todd Zimmer (Vim’s), Friedrich’s (Edible flowers, lavender, dill, cilantro and marigold blooms), Evan’s Produce (Organic non-gmo sweet corn)
Weekend Meal Box #26 Prep & Cook Time 1hr (4 servings)
KALE SALAD WITH PECANS AND CRANBERRIES
A delicious vegan and gluten free detox kale salad with an easy lemon dressing made from scratch!
For the vinaigrette:
juice of 1 l lemon
2 tbsp olive oil (incl. Vim’s aged tangerine balsamic*)
1 clove garlic, minced
(#1) salt, pepper and ½ tsp sugar
edible flowers** or use grated carrot
For the salad:
kale, destemmed and finely chopped*
1 sweet pepper, diced
1 stalk green onion, chopped
¼ cup pecans
1 avocado, diced
To make salad:
Save about 1 teaspoon of olive oil for chicken.
Place all the vinaigrette ingredients in a small bowl and stir together, set aside.
In a large bowl, toss kale, sweet pepper, and onion together. Add vinaigrette. Use hands to completely coat kale with dressing; this is important so that the kale absorbs the dressing. Place in refrigerator for 30 minutes to let flavors soak in.
Before serving, toss salad again. Top with pecans and avocado.
Corn on the Cob
This corn is local, completely organic, and has not been sprayed with any pesticides, therefore the corn might have what is called a dirty rear end (the tip.) Did you know… corn is in the grass family.
Cut of the top 1-inch of the ears and shuck the corn by removing the leaves.
Divide the corn into 2-4 pieces by cutting through the corn cob with a large knife, or breaking it in half.
Bring a large pot of water to a boil. Add the corn. Once the water gets back up to a boil, shut off the heat. Let the corn sit in the pot for 5-8 minutes (or until dinner’s ready).
Serve with butter and salt.
CARIBBEAN JERK CHICKEN
A method for juicy chicken breast that requires Trust! It essentially heats the chicken breasts quickly on the stove-top then lets them poach from the inside out in their juices in a covered pan. So you can't peek, and you have to trust! But I promise that if you follow this method, you won't be disappointed. I learned this cooking method from an old edition of Joy of Cooking.
The chicken in your meal kit has already been marinating but if you are making this another time then use any store-bought jerk seasoning marinade.
If the chicken breast is quite thick, slice the marinated chicken breast into 1.5 inch wide strips.
Prepare the pan: Heat your largest pan with a lid over medium-high heat. When it is nice and hot, add the olive oil. Swirl the pan so the olive oil covers the pan.Cook the chicken breasts for 1 minute without moving. Turn the heat to medium. Cook for another (1) minute to help them get a little golden on one side (you are not actually searing or browning them).
Flip the chicken breasts over. Turn the heat down to low. You can pour any left over marinade over the top now.
Cover with a tight-fitting lid and cook on low for 8 minutes. Set a timer for 8 minutes, and walk away. Do not lift the lid; do not peek. Turn off the heat and let sit for an additional 5 minutes. (If you have an electric stove, remove the pan from the heat.) Again, do not lift the lid; do not peek.Remove lid and take temperature: the chicken should be at least 165°F. The chicken should be done. Make sure there is no pink in the middle of the chicken breasts. If your slices were thick and you need a few more minutes just put it back on medium heat for a few minutes.
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