37. Lemon Chicken Rice with Kale

37 - Lemon ChickenChicken drumsticks served over a bed of zesty spiced rice and kale

Prep to plate time: 40 min
Serves: 4


  • 2 lbs Chicken Drumsticks
  • 2 large Shallots
  • 1 tsp Cumin
  • 1 tsp Turmeric
  • 1 Lemon
  • 1 bunch Kale
  • 3 cups Chicken Broth
  • 1-1/2 cups Basmati Rice
  • Salt
  • Pepper
  • Olive Oil


  1. PREP: Thinly slice the shallots. Remove stems from kale and cut into 1″ ribbons (about 4 cups)
  2. PREP: Zest the lemon (about 2 tsp) and squeeze out about 1 Tbsp of juice
  3. PREP: Season drumsticks on each side with salt and pepper
  4. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on the first side, about 5 min. Flip and brown the other side, about 5 min. Use tongs to remove from pan and set aside
  5. Turn heat to medium, add the shallots and heat while stirring until soft, about 1 min
  6. Add the cumin, turmeric and lemon zest and cook until fragrant, about 1 min
  7. Stir in the kale. Then add the broth and rice, mixing well
  8. Place the chicken back on top of the rice, kale and broth mixture. Adjust heat to maintain a simmer. Cover then cook until chicken and rice are done, about 20 min
  9. PLATE: Sprinkle lemon juice on top of individual plates

Inspired by: Serious Eats

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