Monday, July 15, 2013

Full Circle Organic Farms: Spicy Curried Chicken Thighs With Creamy Coconut Lime Kale



Our 2nd week came and another box of delicious organic produce showed up on my door compliments of Full Circle.  I love waking up, making coffee, and suddenly realizing today is the day!


I rush in slippers, coffee sloshing to the door and there, in the early morning dappled dawn light,  is that familiar box. YESSSSS!

In the box?  All of this organic yumminess:


Endless possibilities
1 Head of Green Leaf Lettuce

1 Bunch Red Chard

2 Bunches Lacinto Kale

.66 lbs Crimini Mushrooms

3/4 lb Rainier Cherries

5 Red Raven Plums

5 Apricots

4 White Peaches

3 Avocados

1 Bunch Carrots

3 Walla Walla Sweet Onions


All organic.

Peaches, avocados, and plums were from California.  The rest were from Pacific Northwest supporting local farms.

Feeling Fruity?

Have I mentioned you can substitute out items you do not wish and substitute in those you do? Since I am paleo, I subbed more kale and chard for sweet corn.  Love the flexibility!!



Speaking of that kale, here is that recipe as promised.



Curried Thighs With Coconut Lime Kale Recipe


12 Boneless Skin-on Chicken Thighs
15 Kale Leaves, Deveined and Massaged
3/4 Cups Sliced Crimini Mushrooms
1 Walla Walla Onion, Sliced
10 Tbsp Curry Powder
1 can Coconut Milk
3 Tbsp Olive Oil
1 Tsp. Siracha Sauce
1 Tbsp Fresh Lime Juice
Sea Salt
Black Pepper


Sprinkle thighs generously with curry powder, sea salt, and black pepper on both sides.

Heat grill pan to medium high.  Brush with olive oil. Cook thighs on grill pan 7-9 minutes each side. Once cooked, place on platter and let rest 10 minutes.

Remove tough vein of kale leaves, rinse in water and squeeze/massage, and rip into large bite sized pieces. Heat 1 tbsp. olive oil on medium high. Saute 5-7 minutes  or until kale is wilted to half it's volume.  Set aside kale.  

In same saute pan, heat 1 tbsp olive oil on medium. Slice onion and mushrooms. Add mushrooms and onions to pan and saute u3-4 minutes until onions are tender and all moisture has evaporated. 

Add 1 can full fat coconut milk. Turn heat to low and cook 2-3 minutes until sauce is bubbly. Add back in kale.  Take off heat. Add 1 tsp. siracha sauce or more if you like heat and 1 tbsp. fresh lime juice. Stir. Season to taste with sea salt and fresh cracked pepper.

Serve chicken on top of kale.

Serves 5-6



So want your own box to inspire your weekly cooking to include a nutrient rich punch of organic vegetables and fruit?


Full Circle is proud to deliver USDA Certified Organic Produce


Lucky you, I am able to offer you a promotional code for 40% off the purchase of your first box with Full Circle. Follow this link and use the *promo code " USOM."



Tell them United States of Motherhood sent you. 



* Discount off price of first subscription box only. Additional groceries added to your first order are not included in the discount.




Disclosure:  I received no compensation for this post other than product/service to review.  As always, all opinions and reviews are my own and I only review brands and products that I personally use and love.


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