Ramp Jerked Chicken With Roasted Ramps And Kale

Name: Ramp Jerked Chicken With Roasted Ramps And Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken thigh and leg qaurters; 10 ramp bottoms, white only greens reserved; 2 serrano chiles; 2 tablespoons fresh lime juice, plus more for basting; 3 garlic, cloves; 1 teaspoon allspice; 1 teaspoon nutmeg; 1 1/2 teaspoons dried thyme; kosher salt and fresh ground black pepper; 2 bunches red kale, 1 1/2 lbs., rinsed and cut into ribbons; resrved ramp tops; 2 ounces smoked ham, small dice; 4 tablespoons unsalted butter; kosher salt and fresh ground pepper

Servings: persons

4 chicken thigh and leg qaurters
10 ramp bottoms, white only greens reserved
2 serrano chiles
2 tablespoons fresh lime juice, plus more for basting
3 garlic, cloves
1 teaspoon allspice
1 teaspoon nutmeg
1 1/2 teaspoons dried thyme
kosher salt and fresh ground black pepper
2 bunches red kale, 1 1/2 lbs., rinsed and cut into ribbons
resrved ramp tops
2 ounces smoked ham, small dice
4 tablespoons unsalted butter
kosher salt and fresh ground pepper

1
Combine the ramps, chiles, 2 tablespoons of lime juice, garlic, allspice, nutmeg and thyme in a food processor and make it into a paste adding more lime juice if you need to.
2
Season the chicken with salt and fresh ground pepper. Rub the paste all over the chicken and set the chicken on a tray and cover. Let marinate for 2 hours at least but 24 hours would be the ultimate.
3
Preheat the oven to 325 degrees. Place a enameled Dutch oven over medium heat and ad the ham and butter. Once it starts to spit and sizzle add the ramp greens and season with salt and pepper. Add the kale and turn it with tongs until it starts to wilt. Cover it and slide it into the oven.
4
Place the chicken on a sheet tray and slide it into the oven next to the kale. Set the timer for one hour. Baste the chicken with the extra lime juice about every 20 minutes.
5
Remove the greens and the chicken. Turn the oven to broil. Once the broiler is heated slide the chicken in and broil until the tops are crispy and delicious, keep a close eye cause it will burn lickity split.
6
Place the kale onto a large platter and arrange the chicken attractively on top. Pour any juices from the roasting pan across the top of the chicken and serve.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 chicken thigh and leg qaurters, 10 ramp bottoms, white only greens reserved, 2 serrano chiles, 2 tablespoons fresh lime juice, plus more for basting, and more.

Yes, Ramp Jerked Chicken With Roasted Ramps And Kale falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!