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
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
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.
1 bunch fresh kale (12 to 16oz)
1 tbsp olive oil
4 cloves garlic finely mince
salt & pepper to taste
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
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
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.
*special thanks to Geoffrey Dang for his help with this recipe.