Kale Mash with Chicken in Cream Sauce
Najat
Photo by Najat
This recipe is a modern twist on a classic Dutch dish, celebrating the Netherlands’ culinary tradition of hearty, comforting meals. Featuring a traditional potato and kale mash (known as “stamppot” in Dutch cuisine) paired with a boldly seasoned chicken.
Ingrediënten
POTATO MIXTURE
CHICKEN MIXTURE
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Tips
For an extra creamy texture, use a potato ricer or immersion blender instead of a masher.
Add a little nutmeg to the potato mixture for a subtle, warm flavor that pairs well with kale.
Let the chicken marinate for half an hour so the flavors can fully develop.
Serve this dish with a fresh salad on the side.
You can reduce or omit the cayenne powder. For a bit of warmth without heat, you can use red bell pepper powder instead.
Stappenplan
Peel and cut the potatoes into pieces. Put them in a pan and add the kale. Fill the pan with hot water and bring to a boil. Cook the potatoes and kale soft in 20-25 minutes. Then drain the water.
Add the butter, salt, black pepper, and milk to the potatoes. Mash or stamp until combined.
Wash the chicken thighs and cut into cubes. Heat the olive oil in a frying pan over medium-high heat. Add the chicken cubes, cayenne powder, garlic powder, onion powder, black pepper, coriander powder, and finely chopped parsley. Cook the chicken for 5-6 minutes.
Mix the cornstarch with water in a bowl until smooth.
Add soy sauce, sweet soy sauce (ketjap manis), and the cornstarch mixture to the pan with chicken. Let cook for 3-4 minutes. Pour in the heavy cream and cook for another 5-7 minutes, or until the sauce has thickened.
Add the Italian seasoning and mix well.
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