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Ingredients
2 large Red Bell Pepper cut into 3-inch pieces
1 medium Onions thinly sliced- 2 Fresno chiles halved
- 3 red Thai chiles halved
5 cloves garlic
3 tbsp vegetable oil for browning chicken, plus extra to drizzle on vegetables
1 tbsp Diamond Crystal kosher salt divided; or use 1 3/4 tsp Morton for the base batch
1 lemon zest and juice
2 tbsp apple cider vinegar
1 tbsp paprika- 1 tsp dried thyme
½ tsp dried oregano
1 tsp black pepper divided- 3 lb boneless skinless chicken thighs cut into 3-inch pieces
- 1 bunch Tuscan kale stems finely chopped; leaves coarsely chopped
- 1 can unsweetened coconut milk 13.5 oz
2 tsp honey
½ cup water plus up to 1/2 cup more if needed for the base batch- toast, lemon wedges and sliced chiles to serve
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the broiler. Spread bell peppers, onion, both kinds of chiles and garlic on a rimmed tray. Drizzle with oil and season with a little of the measured salt. Broil for 10–13 minutes, until softened with charred spots.
- Blend the roasted vegetables with lemon zest and juice, vinegar, paprika, thyme, oregano and half the pepper until smooth.
- Season the chicken with the remaining measured salt and pepper. Heat the 3 tablespoons oil in a heavy pot over medium-high heat. Brown the chicken in batches, about 5 minutes per side, and transfer to a plate; it will finish cooking in the stew.
- Add the blended sauce to the pot and cook for about 5 minutes, stirring, until it darkens slightly. Add chopped kale stems and leaves, chicken and its juices, coconut milk, honey and measured water.
- Simmer gently for 20–25 minutes, until the kale is tender and the chicken reaches 165°F. Add a little water if needed to loosen the sauce. Serve with toast and lemon, adding sliced chile to taste.
Notes
This is a Southern African-inspired adaptation rather than a claim of a traditional regional formula.
The sauce includes several chiles; remove seeds before broiling if you prefer a milder result.
