Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Plus, get deliciousness delivered to your inbox—like special offers, new menu items, and more.
Already have an account? Sign In
By submitting this form and signing up via email, you agree to all applicable portions of the Blue Apron Terms of Use and consent to our Privacy Policy.
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the kale. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the fresh onion. Drain and rinse the chickpeas.
Add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
While the rice cooks, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle 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 chopped garlic and sliced onion; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the tomato paste; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined.
Add the chickpeas, raisins, chopped kale, and 1 cup of water to the pan. Season with salt and pepper. Stir to combine. Loosely cover the pan with foil and cook, without stirring, 4 to 5 minutes, or until the kale is wilted. Remove and discard the foil. Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off and the chicken is cooked through. Turn off the heat.
Add the sour cream and harissa paste to the pan. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished chicken and vegetables. Garnish with the crispy onions. Enjoy!
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the kale. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the fresh onion. Drain and rinse the chickpeas.
Add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
While the rice cooks, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle 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 chopped garlic and sliced onion; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the tomato paste; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined.
Add the chickpeas, raisins, chopped kale, and 1 cup of water to the pan. Season with salt and pepper. Stir to combine. Loosely cover the pan with foil and cook, without stirring, 4 to 5 minutes, or until the kale is wilted. Remove and discard the foil. Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off and the chicken is cooked through. Turn off the heat.
Add the sour cream and harissa paste to the pan. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished chicken and vegetables. Garnish with the crispy onions. Enjoy!
Tips from Home Chefs