One skillet meals that take seven minutes to cook might just rock my world.
I know I have been doing a lot of skillet and one pot meals lately. The reason is, it’s what I have sanity time to cook right now. I played around with the thought of making fancier shmancier meals for here but, ummm…that wasn’t working. Besides, why would I make different kind of meals for here than what I cook day in and day out at my house and find Worth Cooking?
I mean, it’s sorta in the name. Allergy friendly, nutritious, and (lately) easy meals I find worth cooking. This one definitely fits the bill for all of those.
When I started food blogging I was sort of oblivious to the whole “must have extreme variety” or seem uncreative “rule.” Did you know that existed? Because I keep hearing about it and like most things I let it really stress me out before I decided that was silly.
I am not really feeling “creative” creativity right now. I am feeling put everything in a skillet with a ton of flavors and BOOM dinner is done creativity. As I recently mentioned in my one pot quinoa meal, that is where it’s at. Move over protein + side + side meals.
Previous Debra (from at least a month ago) thought one dish, or skillet, meals usually meant bland, colorless, and texturally (is that a word?) boring. Current Debra is setting out to prove her wrong. This dish does a lot to do that.
The carrots and chicken get coated with a ton of seasoning and then sizzle and sear in a ripping hot skillet. The smell engulfs the kitchen and you just stand there and bask in it. Then you remember to stir it real quick before it all burns and you weep and mourn the loss of deliciousness.
Next comes mount Kale. Water that clings to the leaves instantly turns into steam and within a minute or two it wilts into slightly crisp tenderness.
Then you take approximately 1 bazillion and one photos and the kale kinda over cooks, sorry about that. Could you do me a favor and just pretend it is not over wilted? Thanks. I appreciate it. I do suggest serving it right away and not photographing it for 20+ minutes. Even if your little sister is around and willing to be a hand model for you.
- 1 bunch curly Kale, instructions for prep below
- 1 lb boneless and skinless chicken thighs cut into 1" pieces
- 1 lb carrots, peeled and very thinly sliced (I used a mandolin)
- 1¼ teaspoon salt
- 1½ teaspoon ancho chili
- ¾ teaspoon paprika
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon garlic powder
- 1½ teaspoons dried cilantro
- ⅛ teaspoon allspice
- ⅛ teaspoon cinnamon
- ⅛+ teaspoon chipotle
- 3 Tablespoons ghee, bacon fat, or lard/tallow (any high heat fat)
- Stem the kale of center stem and any large side veins (most of the time I leave them all in, but if there are particularly big ones I remove). Working with about half of the kale, bunch it together and chop into small-ish (approx. 1") pieces. Put the kale in a large bowl of water, large enough that it will float above the bottom of the bowl. Agitate it around. Curly kale loves to cling to dirt, so this is the best way to clean it as dirt (and bugs) can float to the bottom. Lift the kale out of the water and put it into a large colander. Shake off excess water, but don't spin in a salad spinner as the water clinging to the kale is what steams it.
- Begin preheating a large 16" cast iron skillet over medium high heat. Let it heat at least 3 minutes.
- Mix together the fat of choice, salt and spices, chicken, and carrots together. Dump into the hot pan. Cook for 5 minutes, stirring every so often (you want it to get colors on different sides, so do not stir constantly). If the carrots aren't nearly soft, cook another minute or so.
- Add the kale and let the steam from the leaves begin to wilt it down. Gently stir the kale in and cook for an additional minute or two.
- Serve immediately (i.e. not after photographing) for the best texture in the Kale. Can serve with salsa and sour cream or avocado cream if desired. (Pictured: I served with coconut milk yogurt as a sour cream sub and decided I did not care for that.)
Now I share this seemingly random (but I think quite sweet) photo of my husband with Valerie and Christopher. I realize I have now had at least 4 pictures of his hands on his blog but have never shown him. After another 4 I might even show his whole face
After my sister has had 5 hand shots here she might even get to show her face here too. Who knows? 
Ok, so now time for a very important question, should I keep the one pot and skillet meals coming?
Linked to:
Savoring Saturdays @ Raia’s Recipes
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