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Roasted chicken with kale and rice. It’s a very simple, flavorful and very healthy recipe with just a few ingredients. The rice soaks up all the rich flavors from the chicken and kale. And the chicken is super juicy and crispy from the outside.
2 chicken legs (pat dry)
Salt and pepper to taste
5-6 garlic cloves
Bunch of kale 🥬
Pinch of salt for kale
1/2 cup of water or chicken stock
200g of cooked rice
4-5 spoons Olive oil
30g Spring onion stick/ onion (chopped)
15g Ginger (minced)
Fry the chicken legs in a pan until it’s nice and brown (you can use a weight to make the skin super crispy like I did). Season the chicken with salt and pepper before frying. Remove the chicken and transfer to a preheated oven for 25-30 mins at 220c. When the chicken is above to be done add minced garlic to the same pan. Add kale sauté for a while add water add rice (cooked) and cook it for about 4-5mins until the water evaporates. In a sauce pan heat the olive oil sauté the onions until it starts to sweat out add the ginger and set it aside for garnish.