Chicken Thighs with Kale

Name: Chicken Thighs with Kale
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
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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Level: Easy

Total: 40 min
Active: 20 min

Yield: 4 servings

Level: Easy

Total: 40 min
Active: 20 min

Yield: 4 servings

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 and add the oil. Add the thighs skin-side down and brown 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.