Kale Moa with Coconut Rice

Ingredients

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups (940ml) kale leaves, stems removed and chopped 4 cups (940ml) kale leaves, stems removed and chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon cumin 1 teaspoon cumin
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (470ml) water 2 cups (470ml) water
• 1 ½ cups (300g) jasmine rice 1 ½ cups (300g) jasmine rice
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, ginger, garlic, turmeric, and cumin. Add the chicken pieces and marinate for at least 30 minutes.
2. 2.
   In a medium-sized pot, combine the coconut milk, water, and a pinch of salt. Bring to a boil over medium heat.
3. 3.
   Add the jasmine rice to the pot, reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
4. 4.
   Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
5. 5.
   Add the chopped kale to the skillet and stir-fry for an additional 2-3 minutes until the kale is wilted but still vibrant green.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Kale Moa alongside a generous portion of coconut rice.

Treat your ingredients with care...

• Chicken — Make sure to cut the chicken into bite-sized pieces to ensure even cooking.
• Kale — Remove the tough stems before chopping the kale leaves.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Jasmine rice — Rinse the rice under cold water before cooking to remove excess starch and achieve fluffy rice.
• Turmeric — Be cautious as turmeric can stain surfaces and clothing easily.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the marinade.
• Feel free to add other vegetables like bell peppers or carrots for added color and texture.
• If you prefer a milder flavor, reduce the amount of ginger and garlic in the marinade.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve with a squeeze of fresh lime juice for a burst of citrusy flavor.

Serving advice

Garnish the dish with freshly chopped cilantro or green onions for a pop of freshness. Serve the Kale Moa with Coconut Rice as a main course, accompanied by a side salad or steamed vegetables.

Presentation advice

Arrange the vibrant green kale and golden chicken pieces on a bed of creamy coconut rice. Sprinkle some toasted coconut flakes on top for an added tropical touch. Serve in colorful Hawaiian-themed bowls or plates to enhance the presentation.