Chicken Thighs with Kale

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

ingredients

  • 6 to 8 chicken thighs, depending on the size
  • Salt
  • 1 tablespoon olive oil
  • Pinch paprika
  • 4 cloves garlic, peeled
  • 2 Fresno chiles, sliced in rings
  • 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
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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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Newest Ratings and Reviews

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  • on June 07, 2013

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    Amazing! Great flavors and easy to make with minimal ingredients. Probably good to go with pasta but this will be forever in my recipe book. Not only is it quick and good, but inexpensive! Don't forget to brown the chicken, very key! Also, I made this 3 times now and I ended up reducing the salt just a bit because it always tended to be just a little too salty for me. Also, don't be afraid to use the entire bundle of kale minus the stem because it will shrink! The chicken and kale complement each other. Instead of water, I used low sodium chicken broth. Give it a try!

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  • on December 20, 2012

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    Wow! Made this recipe as described above - only exception, I included some chicken leg quarters along w/ chicken thighs. Big hit w/ the whole family.

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  • on October 24, 2012

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    Great easy recipe! Don't forget the lemon zest at the end!

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