yogurt and sriracha marinated chicken & ginger kale gratin

we’ve had a bottle of sriracha in our fridge for probably two years. and we use it, relatively frequently. it’s just one of those ingredients that you never use up more than 2-3 tablespoons at a time, so it really does last forever.


so, tonight i’ve put a couple of tablespoons to use in a yogurt and sriracha marinated chicken:


adapted from all day i dream about food

makes 4 servings:

  • 1/4 cup greek yogurt
  • 2 tablespoons olive oil
  • juice from 1/2 a lemon
  • 3 tablespoons chopped fresh rosemary
  • 2 tablespoons sriracha
  • 2 garlic cloves, minced
  • pinch of salt
  • pinch of pepper
  • 4 skinless, boneless chicken thighs or breasts

in a large bowl, mix together all ingredients except chicken. then add chicken and mix so chicken is completely covered in marinade. cover with plastic wrap and let the chicken soak up all the delicious ingredients for at least two hours (i did eight, because i had some time). then bake at 375 for about 30-35 minutes. and eat!

and given that we have left over kale from the last week’s kale and white bean soup, i wanted to use it up. this is a ginger kale gratin:


adapted from food52.
makes 3-4 side dish servings:
  • 1 bunch kale
  • 1/4 cup minced ginger
  • 2 minced garlic cloves
  • 1 tablespoon butter
  • 4 ounces feta
  • 1/4 cup heavy cream
  • 1 egg
  • 1/4 cup slivered almonds

remove stems from kale. add a little water to a large pot and steam the kale for 5-7 minutes. it’ll turn a bright green when it’s right. after kale cools, chop up into medium sized pieces.

in a small pan, melt butter. add garlic and ginger and cook until the garlic starts to brown. when it smells delicious, it should be done. put kale into a baking dish and scatter ginger mixture on top. in another bowl, mix together feta, heavy cream, and egg. pour on top of the kale mixture. give it a good mix. top with almonds. bake at 375 for 20 minutes.


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