I am still working through the two large heads of bok choy that were in a previous box. This week I prepared a delightful stir-fry, Ginger Pork Stir-Fry with Bok Choy, found on the website “Healthy Seasonal Recipes,” by Katie Webster. Her simply prepared stir fry took 15 minutes to prepare. Now let’s get back to that sheet-pan chicken recipe.
 
For Ms. Copeland’s recipe you’ll need extra virgin olive oil, fresh garlic, curry powder, kosher salt, freshly ground black pepper, red pepper flakes, bone-in, skin-on chicken leg quarters, fresh kale, green olives (pitted or unpitted) and bread-and-butter- pickle brine or apple cider vinegar.
 
For this recipe, I used bone-in, skin-on chicken breasts and adjusted the cooking time accordingly. I had forgotten to pick up curry powder at my local food store. Luckily, I was able to find a substitute recipe on line. I compared the recipe to those ingredients found in a mail order spice company’s curry blend and created my own curry spice.
 
In a plastic bag, olive oil, garlic, curry powder, salt, pepper and red-pepper flakes are added and the chicken tossed in. For deeper flavor, I opted to marinate the chicken overnight. The next day, I placed the chicken on a foil-lined, rimmed baking sheet and cooked in a 425° oven until the meat registered 165°.  The chicken was removed to a Pyrex dish and loosely covered to keep warm. To the pan I added chopped fresh kale. I tossed the kale with the pan juices, added green olives and the pickled brine. The kale needed just five minutes in the oven.
 
When serving, I made sure to pour the pan juices over the chicken and greens. My husband and I loved this recipe. The combination of green olives and the bread-and-butter pickle brine, enlivened the greens. Leaving the chicken overnight with the spice mixture really made the chicken flavorsome. The combination of warm spices and the tiny bit of red pepper flakes gave the chicken a nice touch of heat
 
For the bok choy, the pork stir takes 15 minutes to prepare. For the recipe you’ll need coconut oil, scallions, fresh ginger, ground pork, Chinese Five Spice powder, Sambal Oelek or Sriracha, salt, bok choy, water chestnuts, lime juice, maple syrup (preferably dark), soy sauce (or tamari or coconut aminos) for serving.
 
The combination of ingredients lent for a one pot, quick supper. The scallions and ginger are cooked in a heavy skillet with a bit of oil. When fragrant, the pork is added, and using a spatula, broken up and cooked through. The chopped bok choy, chopped water chestnuts, lime juice, maple syrup and scallion greens are incorporated into the mixture. It takes 2-3 minutes of stirring until everything is mixed together and hot. This is my husband’s type of meal! He loves stir-fry’s and this one, however simple, was delightful. There was just enough sauce in the dish to moisten the accompanying rice. I topped my dish with a little more Sriracha and my husband added soy sauce. We both enjoyed this wonderful meal. ​

​Sheet-Pan Roasted Chicken with Tangy Greens
“What to Make Next Week,” The New York Times May 27, 2023
By Sarah Copeland
 
Time: 55 minutes
Servings: 4 to 6
 
“Chicken quarters are the unsung hero of weeknight dinners. In under an hour, they roast evenly, yielding consistently crisp skin with juicy insides. Curry powder and red-pepper flakes meld with the cooking juices, creating an effortless sauce directly in the pan, perfect for serving over the meat and tossing with greens for a fast, flavor-drenched side. The pickle brine from a jar of bread-and-butter pickles (or a splash of standard apple cider vinegar) lends a tangy finish to the greens. For this recipe, choose slightly larger and fattier chicken leg quarters to ensure enough pan drippings — and luscious schmaltz in every bite.”
 
INGREDIENTS
4 to 6 servings
3 tablespoons extra-virgin olive oil, plus for drizzling
6 garlic cloves
1½ tablespoons curry powder*
2 teaspoons kosher salt, plus more for finishing
1 teaspoon black pepper
¼ teaspoon red-pepper flakes
4 bone-in, skin-on chicken leg quarters (2½ to 3 pounds)
10 ounces chopped fresh kale leaves or other braising greens (about 6 packed cups)
½ cup pitted or unpitted green olives (optional)
2 tablespoons bread-and-butter pickle brine or apple cider vinegar
 
PREPARATION

1. Heat the oven to 425 degrees and line a large baking sheet with parchment paper.
2. In a large bowl or heavy-duty resealable plastic bag, combine 3 tablespoons olive oil with the garlic, curry powder, salt, pepper and red-pepper flakes. Add chicken and toss well to coat. (If time allows, you can refrigerate the chicken in the marinade overnight, for deeper flavor.) Add one more tablespoon of oil if the chicken is lean or on the small side.
3. Transfer to the prepared baking sheet, laying the chicken legs skin-side up and scattering the garlic among them. Roast until golden brown and just cooked through, 30 to 40 minutes, turning the pan front to back once about halfway through cooking for even browning. (An instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees.)
4. Transfer the chicken to a platter or four plates to rest. Add the greens, olives (if using) and brine to the baking sheet; toss to coat in the cooking juices, then roast until wilted, bright green and slightly crispy on some of the edges, 5 minutes. Taste and season with more salt, if needed.
5. Serve the greens with the chicken, scraping any excess juices from the pan to drizzle over the top.

 
*I forgot to pick up curry powder when food shopping. I made a substitute using equal parts of turmeric, coriander and allspice mixed together.