Ann Taylor Pittman
Active Time
8 Mins
Total Time
35 Mins
Yield
Serves 4 (serving size: 1 chicken thigh and about 1 cup kale mixture)

You could complicate things if you wanted to, but why bother when the simple way tastes so great? Not counting salt, pepper, and oil, this recipe contains just six ingredients—and tastes like a million bucks. That’s because the lightly seasoned chicken releases all its chicken-y goodness into the skillet, where onions, garlic, kale, and chickpeas lap it up so that none of the rich poultry flavor goes to waste. If you can, purchase air-chilled and/or organic chicken thighs. Since chicken is the star here, you want the best you can find.

How to Make It

Step 1

Preheat oven to 450°F.

Step 2

Combine coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sprinkle evenly over both sides of chicken. Heat a large cast-iron or other ovenproof skillet over medium heat. Add oil to pan; swirl to coat. Add chicken to pan, skin side down. Cook 8 minutes or until skin is lightly browned; remove chicken from pan.

Step 3

Add onion, garlic, and remaining 1/4 teaspoon each salt and pepper to drippings in pan; cook 3 minutes or until onion is softened. Add half of kale; cover and cook 2 minutes or until lightly wilted. Stir and add remaining kale; cover and cook 2 minutes or until lightly wilted. Stir. Add chickpeas and top with chicken, skin side up. Bake, uncovered, at 450°F until a thermometer inserted into chicken registers 165°F, 10 to 12 minutes.

You May Like