Just about everyone that I know has surpassed their winter blues by escaping to a tropical island. Photos of piña coladas on the beach, crystal clear blue waters, and palm trees veiling the panoramic views have flooded my facebook wall for the past month. If you’re curious why mangoes and pineapples have inundated my blog, I will gladly admit that my envy has transformed into island cravings.
For the recipe below, I actually combined some of my favorite spices from India and infused them with Caribbean flavors. I spiced up the chicken thighs and let them sit in oil and sherry vinegar for a while. I prefer chicken thighs for this recipe… they stay much more tender than breasts. I had previously written off kale as being a bitter and indigestible vegetable but gave it another go after recently reading about the health benefits. If you are wondering how to absorb almost every vitamin necessary to life, think kale. A dark, leafy green similar to spinach but heartier. Sauteing the leaves with coconut oil, coconut milk, and pineapple helped dilute the strength of the earthy vegetable and made the side quite delicious. A ginger infused rice ties the entire dish together.
Wine Pairing: Torrontes from Argentina. Characteristics of Sauvignon Blanc but not as acidic. Typically carrying a tropical aroma on the nose, this wine will take you to a land of sunny beaches and warm waters.
Carribbean Spiced Chicken, Pineapple Kale, and Coconut Rice
For the chicken:
- 1 lb chicken thighs
- 1 tbsp minced garlic
- 1/4 cup sherry vinegar and olive oil
- Dried oregano, cumin, cayenne, smoked paprika, turmeric, and salt, fresh cilantro
- About 6 cups fresh kale, ribs removed and roughly chopped
- 2 cups chopped pineapple
- coconut or olive oil to season pan
- 1/2 cup coconut milk
- salt and honey to season
- 1 cup dried basmati rice
- 1 1/2 cups coconut milk
- 1 tsp minced ginger
- slivered almonds and cilantro to garnish