Chicken Thighs with Kale
- 6 to 8 chicken thighs, depending on the size
- 1 tablespoon olive oil
- Pinch paprika
- 4 cloves garlic, peeled
- 2 Fresno chillies, 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
Preheat the oven to 190°C. 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, chillies 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.