This is adapted from a recipe I found about a month ago, but never got around to making. The original recipe called for thawed and squeezed, frozen spinach. I thought using kale instead would give some texture to the final dish, as it doesn’t mush up like spinach does. I also added fresh herbs to my recipe and subbed in Japanese mayo, just because I had it around.
As a side dish, I peeled an enormous sweet potato and cut it into rounds. I laid the rounds on a sheet pan, drizzled them in garlic olive oil, and gave them a pinch of minced rosemary, brown sugar, salt, and pepper. I baked them in the oven with the chicken dish and they finished at the same time. Perfect.
Disclaimer. I did not measure my ingredients. Use your best judgement. Taste. Make enough sauce to coat the chicken and kale. Use equal parts mayo and yogurt. Make it your own!
- Four boneless, skinless chicken thighs
- Kale–half of a bunch, sliced
- Artichoke hearts–marinated in oil, rinsed and diced
- Parmesan cheese–grated
- mayonnaise–I used Kewpie mayo
- Greek yogurt
- fresh sage, thyme, rosemary–finely minced
- salt and pepper
- half of a red bell pepper–diced
Salt and pepper chicken. Brown it on both sides. Don’t worry about cooking it through. I did the entire dish in a cast iron frying pan, so it is a one pan dish–stove to oven.
Mix artichoke, cheese, mayo, yogurt, herbs, and salt and pepper in a bowl. Set aside.
After chicken is done, set aside on a plate. In the same pan, saute onions, peppers, garlic–then add kale and cook down.
Turn off the heat, add the cheese mixture.
Nestle chicken in the sauce. Bake until chicken is done and sauce is melty and gooey.