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For eight weeks, we’re exploring the country’s culinary wonders right from the Blue Apron Test Kitchen! Second stop: Washington, DC. Our spin on a classic meal from Tasty Kabob—the beloved DC halal food truck—features tender bites of chicken cooked in the pan with a vibrant tomato-curry sauce, then served alongside fluffy rice and a hearty duo of sautéed kale and chickpeas. To learn more about what inspired this dish, go to roadtrip.blueapron.com/washingtondc.

Ethan Mick

with Sautéed Kale & Chickpeas

Tasty Kabob-Style Curry Chicken & Rice

Chopped Chicken Breast

Jasmine Rice

15.5 -Ounce Can Chickpeas

Kale

Garlic

Savory Tomato Chutney

Tomato Paste

Vadouvan Curry Powder

Rice Vinegar

Ingredients

Wash and dry the **kale**. Separate the leaves from the stems; discard the stems, then thinly slice the leaves. Peel and roughly chop **2 cloves of garlic**. Drain and rinse the **chickpeas**. In a bowl, whisk together the **tomato chutney**, **tomato paste**, **curry powder**, **half the vinegar**, and **1/2 cup of warm water** until thoroughly combined. Season with salt and pepper.

Prepare the ingredients & make the sauce:

In a small pot, combine the **rice**, **a big pinch of salt**, and **1 cup of water**. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the rice:

While the rice cooks, in a medium pan (nonstick, if you have one), heat **2 teaspoons of olive oil** on medium-high until hot. Add the **chopped garlic**. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the **sliced kale**; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted.

Cook the kale:

Add the **chickpeas** and **1/2 cup of water** (carefully, as the liquid may splatter) to the pan; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat. Stir in the **remaining vinegar**. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Cook the chickpeas:

Pat the **chicken** dry with paper towels; season with salt and pepper. In the same pan, heat **2 teaspoons of olive oil** on medium-high until hot. Add the **seasoned chicken** in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the **sauce** (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat. Served the **cooked rice** topped with the **curry chicken** and **cooked kale** **and chickpeas**. Enjoy!