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Purple Kale and Arabic Chicken

by Jamie0liversgirl (follow)
Lunch (1749)      Chicken (679)      Vegetables (478)      Carrots (44)     
Arabian spices marry well with tender roast chicken and mild-flavoured, cruciferous greens.

Preparation Time: 5 minutes
Cooking Time: 1 hour
Makes: 2 servings

2 carrots
Bunch of purple kale
4 pieces of boneless chicken thighs
3 tbslp red wine vinegar
tsp mixed spice
Half tsp ground black pepper
Pinch of salt
5 thyme sprigs
4 garlic cloves
5 tblsp olive oil


Add the chicken to a pyrex dish along with all of the seasoning, garlic, oil and vinegar and place in the oven for an hour at 160 degrees.

Roughly chop the kale.

Add the kale to a sieve, add the lemon and place on top of a pan of simmering water.

Add the carrot, seasoning and butter, place a lid on top and simmer for 10 minutes.

Remove the chicken from the oven.

Transfer the vegetables to a plate and top with two pieces of chickecn (2 thighs per person).

Serve and enjoy.

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