Preheat the oven to 375 degrees F.
Sprinkle the chicken thighs liberally with salt. Heat a Dutch oven
over medium heat, add the oil and brown the thighs skin-side down for 3 minutes per side. Season with a pinch of paprika, stir until the spice releases its aroma
and then remove the chicken and set aside.
Add the garlic, chiles and onions
to the pan and sweat for 4 minutes. Add the almonds, kale
, bay leaf
, 1 cup of water and a liberal amount of salt and bring to a simmer
. Top with the chicken skin-side up and bake for 20 minutes.
Top with the parsley and lemon zest