Chicken Thighs with Kale


  • Zest of 1 lemon
  • ½ cup chopped fresh parsley
  • 1 fresh bay leaf
  • 2 bunches kale, rinsed, dried and roughly chopped
  • ½ cup Marcona almonds
  • 1 Spanish onion, sliced
  • 2 Fresno chiles, sliced in rings
  • + 5 more ingredients
    • 4 cloves garlic, peeled
    • Pinch paprika
    • 1 tablespoon olive oil
    • Salt
    • 6 to 8 chicken thighs, depending on the size

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 se...

View full recipe at SpringPad


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