Organic Chicken A La Raj Recipe

Marinate Chicken

Pat chicken breasts dry with paper towels. In a bowl combine 2 tbs olive oil, 2 tbs lemon juice, 2 minced garlic cloves, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Add chicken to the bowl and rub marinade over each piece. Cover and refrigerate at least 20 minutes up to 2 hours.

Cook Chicken

Heat a large skillet over medium-high heat and add 1 tbs olive oil. When oil shimmers, add chicken breasts (discard excess marinade). Cook 5–7 minutes on the first side without moving until golden, flip and cook 4–6 minutes more until internal temperature reaches 165°F (74°C). Remove to a plate and tent loosely with foil to rest for 5 minutes.

Prepare Kale

While chicken marinates or cooks, remove tough stems from lacinato kale and stack leaves. Slice crosswise into 1/2-inch ribbons. Place kale in a large bowl.

Massage & Sauté Kale

Add 1 tbs olive oil, 1 tsp lemon zest, 1 tsp red pepper flakes, 1 tsp salt and 1/2 tsp black pepper to the kale. Massage with hands for 1–2 minutes until leaves soften and darken. Heat a wide skillet over medium heat, add the kale and sauté 3–4 minutes until wilted but still bright, stirring frequently. Remove from heat and keep warm.

Toast Pistachios

Preheat a small dry skillet over medium heat. Add 3 oz raw shelled pistachios and toast, shaking pan frequently, 3–4 minutes until fragrant and lightly browned. Transfer to a plate to cool slightly. Reserve about 2 tbs of the toasted pistachios chopped for garnish.

Blend Pesto

In a food processor combine the remaining toasted pistachios, 1 cup fresh basil leaves, 1/2 cup grated Parmesan, 1 peeled garlic clove, 1 tbs lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Pulse to combine, then stream in 1/2 cup extra-virgin olive oil while processing until a slightly coarse, spreadable pesto forms. Taste and adjust seasoning.

Slice the rested chicken breasts crosswise into 1/2-inch slices. Spoon 1–2 tbs of toasted pistachio pesto over each chicken breast, allowing some to fall onto the plate.

Arrange a bed of wilted lacinato kale on each plate, place sliced chicken atop the kale, and finish with a light drizzle of 1 tbs olive oil, 2 tbs grated Parmesan evenly distributed, and the reserved chopped toasted pistachios for crunch.

Serve with lemon wedges on the side so diners can add brightness as desired.