Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Chicken; cut up
1/2 ts Mustard, dry
1/2 ts Cumin, ground
1/2 ts Coriander, ground
3/4 ts Red pepepr flakes
1 md Onion; chopped
1 tb Olive oil
2 tb Butter
1 c Walnut pieces
2 ts Ginger, ground
2 1/2 tb Sugar
3 tb Soy sauce
2 tb Oil
3/4 lb Kale, fresh; stemmed
-coarsely chopped
3 tb Wine vinegar, red
2 ts Cornstarch dissolved in
2 ts ;Water

Preheat oven to 375 F. Oil a 13"x9"x2" baking dish. Arrange chicken
pieces in dish sprinkle w/ mustard, cumin, corriander 1/2 tsp. of
the hot pepper. Mix onion w/ oil; spoon around chicken. Bake
uncovered 50 minutes, until chicken is browned, stirring onions
occasionally to prevent eccess browning.

Meanwhile, melt butter in a large frying pan over medium heat. Add
walnuts cook 2 1/2 minutes, stirring constantly, until nuts are
lightly toasted. Sprinkle w/ ginger 1 1/2 tsp. sugar. Cook,
stirring, until sugar melts. Add 1 tbsp. of the soy sauce cook,
stirring, until liquid evaporates to a glaze. Remove from heat let
cool.

Heat vegetable oil in the same pan over medium heat. Add kale
remaining 1 tbsp. soy sauce. Stir fry until wilted tender; set
aside.

In a small saucepan, combine vinegar, remaining 2 tbsp. sugar, 1/4
tsp. hot pepper, 1 tbsp. soy sauce 3 tbsp. water. Bring to a boil.
Stir dissolved cornstarch slowly into hot sauce. Return to a boil,
stirring, until thickened. Remove from heat, cover set aside.

When chicken is done, stir sauce kale into pan juices. Scatter
walnuts on top. Return to oven for 7
1/2 minutes to heat through.

Prep: 20 minutes Cook: 1 hour

Liz Nordsworthy

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