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Asian Style Chicken Thighs with Sauteed Kale

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Servings 2 people

Ingredients
  

  • 2 chicken thighs
  • 1 cup Ken's Asian Sesame Dressing divided
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin

sauteed kale

  • 6 cups shredded kale
  • 2 tablespoons kosher salt
  • 1/2 cup sliced onions
  • 1 tablespoon vegetable oil
  • 1 tablespoon lemon juice
  • 1 teaspoon sesame seeds

Instructions
 

  • Preheat oven to 350 degrees.
  • Marinate chicken in a small dish with 1/2 cup Asain Sesame Dressing for 1 hour.

Kale

  • Bring 3 quarts of water and salt to a boil over medium heat. Blanch kale for 10 minutes. Drain.
  • While chicken cooks, in a large skillet, saute blanched kale, onion and in vegetable oil over medium low heat until onion until onions are cooked about 5 minutes. Stir in lemon juice. Keep warm.
  • Place marinated chicken in a baking dish. sprinkle with coriander and cumin. Bake uncovered for about 20 minutes until internal temperature reaches 175 degrees. Plate thighs over kale and drizzle with remaining dressing and sprinkle with sesame seeds.