Chicken with polenta and kale chips
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 850, total fat 54 G., saturated fats 16 G., proteins 48 G., carbohydrates 44 G., fiber 6 G., cholesterol 256 mg, sodium 1149 mg, sugar 1 G.
Calories 850, total fat 54 G., saturated fats 16 G., proteins 48 G., carbohydrates 44 G., fiber 6 G., cholesterol 256 mg, sodium 1149 mg, sugar 1 G.
Rub the chicken with fresh sage and garlic and roast until crispy. Serve with polenta and healthy kale chips. To save time, bake the kale at the same time as the chicken. The kale should be deliciously crispy. This side dish will make any meal a hit.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp extra-virgin olive oil + extra for greasing
- 8 chicken thighs with skin and bones (1.2 kg)
- 6 cloves garlic, minced
- 2 tbsp chopped fresh sage
- 1 bunch kale, cut into large chunks (about 10 cups)
- 1 cup quick-cooking polenta
- 1/4 tbsp. grated parmesan
- 2 tablespoons unsalted butter
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Cooking the dish according to the recipe:
- Preheat oven to 450°F (245°C). Lightly grease two rimmed baking sheets with olive oil. On one sheet, toss the chicken with the garlic and sage; sprinkle with 1/4 teaspoon salt and freshly ground black pepper. On the other sheet, toss the kale with the olive oil and 1/2 teaspoon salt.
- Bake the chicken skin-side up until cooked through and the skin is golden brown and crispy, about 30 minutes. Meanwhile, roast the cabbage, stirring halfway through, until golden brown and crispy around the edges, 15 to 17 minutes.
- Meanwhile, bring 5 cups of water to a boil in a saucepan; add 1 teaspoon of salt. Gradually stir in the polenta. Reduce heat to medium and cook, stirring, until the polenta thickens, 6-8 minutes. Stir in the Parmesan cheese and butter. Serve the chicken with the cabbage and polenta.
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