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Stunning plated serving of Chicken Marsala Harvest Bowl, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Chicken Marsala Harvest Bowl

Tender Marsala chicken, deeply savory, finds its perfect companions in sweet, charred carrots, warmly spiced eggplant, and tender wilted kale, all nestled atop a bed of orzo. Each forkful delivers a harmonious blend of textures and robust, comforting flavors.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Course
Ingredients Equipment Method

Ingredients
  

Marsala Chicken - Poultry & Rub
  • 4 large chicken thighs (or 8 smaller thighs)
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
Marsala Chicken - Aromatics & Sauce
  • 3 tablespoons olive oil
  • ½ large onion, thinly sliced
  • 1 cup Marsala wine
  • 1 cup homemade chicken stock, or prepared low sodium broth
  • 1 tablespoon Dijon-style mustard
The Harvest Vegetables & Orzo
  • 8 whole carrots
  • 6 tablespoons olive oil, divided
  • 1 pound kale, about 4 cups, sliced
  • 4 small Japanese eggplants, sliced into 1-inch rounds (substitute with 1 small eggplant)
  • 2 tablespoons ground curry powder
  • 2 cups orzo, cooked according to package directions

Equipment

  • 1 Large metal baking sheet
  • 1 Heavy-bottomed cast-iron skillet
  • 1 Heavy-bottomed saucepan
  • 1 Precision wooden cutting board
  • 1 Heavy glass mixing bowl

Method
 

The Marsala Chicken
  1. Season the chicken with onion powder and some of the salt, pepper.
  2. Heat 3 tablespoons olive oil in a deep sauté pan with lid, over medium-high heat.
  3. Place the chicken into the pan, skin side down. Cook until golden, about 4 to 5 minutes. Turn and cook on the second side until golden, about 5 minutes more.
  4. Transfer the chicken to a platter. Add the onion to the pan and cook until soft, about 3 to 5 minutes.
  5. Pour in the Marsala wine and simmer until most of the wine disappears.
  6. Pour in the chicken stock and stir in the mustard. Place the chicken back into the pan. Reduce the heat to medium, cover the pan and simmer until the chicken is cooked through, about 20 minutes more.
The Roasted Carrots
  1. Preheat the oven to 400°.
  2. Place the carrots onto a baking sheet. Sprinkle with 1 tablespoon olive oil and season with salt and pepper.
  3. Roast the carrots, turning once until they are well browned, about 20 minutes.
Curried Eggplant & Kale
  1. Heat 3 tablespoons olive oil in a skillet over medium-high heat. Add the kale (in batches) and cook until wilted. Season with salt and pepper. Remove to a bowl and keep warm.
  2. Heat 2 more tablespoons olive oil in the sauté pan over medium-high heat. Add the eggplant to the pan. Season with salt, pepper and 2 tablespoons curry powder. Cook until the eggplant is soft and golden, about 5 minutes. Keep warm.
Assembly
  1. To assemble the bowls, place the cooked orzo into the bottom of 4 pasta-size bowls.
  2. Top one side of the orzo with kale. Top the other side of the orzo with curried eggplant. Lay two roasted carrots atop the veggies.
  3. Place the chicken on top of the carrots and spoon the Marsala sauce over everything. I told you it was insanity.