Recipe courtesy of Michael Symon
Chicken Thighs with Kale
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
10 min
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

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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