LCBO Food & Drink Autumn 2015

SEASONAL  KALE 2.0

CURRIED CHICKEN & KALE RICE PORRIDGE

3 Stir in kale, cover and return to a simmer once again. Cook until kale is tender, about 10 minutes longer. 4 Meanwhile, remove chicken from bones and roughly chop. Once kale is cooked, stir in chicken, remove cinnamon, and divide be- tween 4 large bowls. Cloves will soften as the porridge cooks and can be left in. Garnish each with mango chutney to taste. Serves 4

Salt 6 skinless, bone-in chicken thighs 8 cups (2 L), about 1 small bunch, chopped curly kale, tough centre rib removed Mango chutney for garnish 1 Heat oil in a large pot over medium heat. Fry onion, stirring frequently, for 8 to 10 min- utes or until golden. Stir in garlic, ginger, curry paste, cinnamon and cloves; cook 2 min- utes longer. 2 Pour chicken stock into pot; bring to a boil. Add rice, reduce heat to low, cover and sim- mer for 45 minutes, stirring occasionally. Check for seasoning and add salt if necessary. Nestle chicken thighs into rice mixture, cover and return to a simmer. Cook for 10 minutes, or until chicken juices run clear. Remove chicken to a plate.

This comforting savoury porridge is inspired by the many different versions of congee eaten all over Asia. Here, with an Indian twist, the rice gently simmers in plenty of aromatic broth until it is very soft and begins to break apart. Look for the curry paste and mango chutney in the international aisle of large supermarkets. 3 tbsp (45 mL) vegetable or canola oil

1 large onion, finely chopped 4 cloves garlic, finely chopped 2 tbsp (30 mL) finely chopped ginger 3 tbsp (45 mL) mild curry paste 1 cinnamon stick, 2 inches (5 cm) long 3 whole cloves

WHAT TO SERVE Caymus Conundrum

VINTAGES ESSENTIALS 694653, $24.95 Konzelmann Gewürztraminer VQA LCBO 392357, $14.95

8 cups (2 L) chicken stock 1 cup (250 mL) basmati rice

56  FOOD & DRI NK AUTUMN 2015