Roasted Chicken with Sautéed Kale and Eggplant Tofu Stir Fry and Rice

Roasted Chicken with Sautéed Kale and Eggplant Tofu Stir Fry

This Roasted Chicken with sauteed kale and eggplant and tofu stir-fry recipe is another delicious entry into our Rice Recipe Contest with Mighty Rice, the rice that's non-GMO project verified, gluten-free, and safe for diabetics. This one comes from reader Tory in Los Angeles California. This is another delicious and simple recipe that shows off the great versatility of rice. Enjoy!

*note: all recipes below yield 2 servings

ROASTED CHICKEN

INGREDIENTS

1 Whole chicken cut up or thighs

3 tbsp honey

1 whole lemon

1 1/2 tbsp salt

1/2 tbsp pepper

1/2 tbsp paprika

2 stems fresh rosemary

1 1/2 tbsp olive oil

DIRECTIONS

Mix all contents in a large bowl and let marinate for 2 hours.

Remove chicken from marinade and place on a non-stick baking sheet.

Bake in oven at 375 degrees until chicken reaches 180 degrees internally (use a meat thermometer to test).

note: If you like it spicy try adding some sriracha. 

 

SAUTEED KALE

INGREDIENTS

1 bunch fresh kale (12 to 16oz)

1 tbsp olive oil

4 cloves garlic finely mince

salt & pepper to taste

DIRECTIONS

Cut off root end along with stems of kale & use only the leafy part of kale. Wash thoroughly under cool water and drain well in a colander.  Once kale is well drained, chiffonade (or rough chop) all Kale leaves.

Heat a non-stick sautéing pan at medium heat with olive oil in it.

Set heat down to a low setting and add in your finely minced garlic and stir until a light brown color is achieved (*note: do not darken or burn minced garlic, otherwise a bitter flavor will occur in your kale dish).

Add kale into sauté pan and stir consistently at a low heat until kale becomes soft.

Season with salt & pepper to taste.

 

ASIAN STIR FRY EGGPLANT & TOFU                         

INGREDIENTS

1 Japanese eggplant (8 to 12 inch in size)

4oz pre-fried tofu cubes

½ tbsp olive oil

2 cloves garlic fresh finely mince

1oz slice white onion

salt & pepper to taste 

DIRECTIONS

Cut off both ends of eggplant and wash thoroughly under cool water.  Slice eggplant about 1 inch in thickness diagonally.

Heat a non-stick sautéing pan at medium heat with olive oil.

Set heat down to a low setting and add in your finely minced garlic and stir until a light brown color is achieved (*note: do not darken or burn minced garlic otherwise a bitter flavor will occur in your dish).

Add sliced onions to pan and stir well with minced garlic for about 2 minutes.

Add cut eggplant into pan and stir consistently for 3 minutes, add in pre-fried tofu cubes.  Stir consistently until eggplant has reach a nice tender texture but not too soft or mushy.

Season with salt & pepper to taste and serve with rice, kale, and roasted chicken.

by Craig Chapman

*special thanks to Geoffrey Dang for his help with this recipe.

Roasted Chicken with Sautéed Kale and Eggplant Tofu Stir Fry