| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 962 |
| Total Fat | 70 g |
| Saturated Fat | 17 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 65 g |
| Cholesterol | 331 mg |
| Sodium | 1252 mg |
Reviews
Keeper.
I was wondering could I used baby spinach instead of the kale?
This was a good quick one pan meal. I used jalapeño and sunflower seeds because that’s what I had. My personal, I will make it spicer next time. Definitely I would make again.
I skipped Fresno chili’s because they’re too spicy, but used chipotle in adobo instead. I omitted the paprika. The chipotle chili’s gave it a yummy smoky flavor. Delicious. Definitely a keeper!
Delicious
Awesome
I made this on the stove pot because I don’t have a Dutch oven. I just took out the water and adjusted the cooking time to about 5 minute per side. It was so good!