Chicken Thighs with Kale

TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 Spanish onion, sliced
  • 1/2 cup Marcona almonds
  • 2 bunches kale, rinsed, dried and roughly chopped
  • 1 fresh bay leaf
  • 1/2 cup chopped fresh parsley
  • Zest of 1 lemon
recipe tools

Directions

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 and serve.
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