Organic Pasture-raised Chicken Recipe

1. Marinate the chicken

Pat chicken pieces dry with paper towels. In a large bowl whisk grated ginger, turmeric, minced garlic, kosher salt, black pepper, coconut milk, oil and lime juice until emulsified. Add chicken, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, ideally 3–6 hours (up to overnight).

2. Prepare potatoes and leeks

Preheat oven to 425°F (220°C). Toss halved fingerling potatoes with 1 tbsp olive oil and 1/2 tsp salt and spread on a rimmed baking sheet cut-side down. Roast for 20–25 minutes until tender and golden; they will finish in the pan later. Meanwhile, in a large skillet heat 1 tbsp olive oil over medium heat. Add sliced leeks and a pinch of salt and cook, stirring occasionally, until soft and just beginning to brown, about 6–8 minutes. Remove and set aside.

3. Prepare red kale

In the same skillet used for leeks, add 1 tbsp olive oil and heat over medium-high. Add torn red kale with a pinch of salt and sauté 2–3 minutes until wilted but still bright. Add cooked leeks back to the skillet and toss to combine. Keep warm.

4. Sear the chicken

Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add remaining 1 tbsp oil. Remove excess marinade from chicken (reserve marinade) and place chicken skin-side down in the hot pan, working in batches if necessary. Sear 4–5 minutes until skin is deeply golden and releases easily. Flip and sear the other side 2 minutes. Transfer seared chicken to a plate.

5. Build the curry sauce

Reduce heat to medium. Pour off excess fat leaving about 1 tbsp. Add butter and the thinly sliced yellow onion to the pan and cook, stirring, until onion softens and begins to caramelize, about 8–10 minutes. Add curry powder, ground coriander, ground cumin and reserved turmeric (from marinade if any), stirring 1 minute until fragrant. Stir in tomato paste and cook 1 minute. Pour in reserved marinade and chicken stock, scraping up browned bits from the pan. Add brown sugar and black pepper. Bring to a gentle simmer.

6. Simmer the chicken

Return seared chicken to the skillet, skin-side up, nestling pieces into the sauce. Add roasted fingerling potatoes to the pan among the chicken. Partially cover and simmer gently for 20–25 minutes, or until chicken reaches 165°F (74°C) internal and sauce slightly thickens. During the last 5 minutes, add sautéed leeks and kale to warm through so they retain some texture.

7. Make the jus

While chicken simmers, in a small saucepan heat 1 tbsp extra virgin olive oil over medium heat. Add thinly sliced red onion and a pinch of salt and cook, stirring, until deeply caramelized, about 12–15 minutes. Sprinkle 1/2 tsp sugar halfway through to assist browning. Add chopped rosemary and stir 30 seconds. Deglaze the pan with red wine (or 1 cup stock) and scrape up fond; simmer until reduced by half and slightly syrupy, about 6–8 minutes. Stir in balsamic vinegar and adjust seasoning with 1/2 tsp salt. Keep warm.

8. Finish sauce

If the curry sauce needs brightening, stir in 1 tbsp lime juice. Taste and adjust salt or sugar as needed. Spoon a couple of tablespoons of the caramelized onion & rosemary jus into the curry for an infused finish, reserving the rest to spoon over plated portions.

9. Plate: Spoon a bed of kale, leeks and roasted fingerling potatoes onto each plate. Place 1–2 pieces of chicken on top, spooning curry sauce around and over the chicken. Drizzle a little of the caramelized onion & rosemary jus over the chicken and potatoes for concentrated flavor. Scatter chopped parsley and toasted coconut flakes (if using) over the dish. Finish with sea salt flakes and cracked black pepper to taste and serve with lime wedges on the side.

10. Leftovers & storage: Cool to room temperature and refrigerate in an airtight container up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock to loosen the sauce.