One of the most annoying things is that a lot of people think that I don’t work since I actually don’t have to go somewhere to work. I am blessed to be able to do the things that I enjoy and write about them. I don’t have set work times and sometimes my blog work is the same as housework. We eat everything that I share on the blog and wear all the things I make so it’s hard to make the distinction when I am working the way most people think of work.
On days that I am very busy or not very organised I make dinner in under 20 minutes. These meals are usual sadza, kale and some quick cooking protein. My favourite proteins for quick meals are ground meat, kapenta, chicken and precooked beans which I have shared before. I also like mixing my meat and kale or collard greens. Not only is this fast but saves time on cleanup.
This is also one of those dishes I feel kind of silly writing a recipe for since you can make it in any way you want and you really will not be able to mess it up. I can bet you almost anyone can make this dish in Zimbabwe without even thinking about it. All you need is the chicken, salt, oil, kale, onion and tomatoes, which is how I made it. It is a basic recipe that you can add other spices and or vegetables that you like and you can cook the vegetables to your liking. Some like their kale/covo green and some brown. I sometimes even make it without the tomatoes.
Chicken and Kale
Ingredients
- 1 tablespoon olive oil
- 6 chicken pieces
- salt and pepper to taste
- 1 chopped onion
- 1 crushed garlic clove
- 1 cup tomato chopped
- 8 leaves kale ribboned
Instructions
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In a large skillet on medium high heat add the olive oil. Dry chicken pieces with a paper towel. Salt and pepper the chicken. Place the chicken skin side first in the hot skillet. Brown all sides. Remove the chicken from the skillet.
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Saute the onion until softened and add the garlic and cook about 30 seconds. Add the tomato and cook until the oil comes to the top. Add back the chicken and stir. Add the kale and cook until it is bright green. If you prefer the kale to be cooked more add 1/4 cup of water and cover.