Recipe Chicken Thigh Kale

Add 4 chicken thighs and sear until golden brown 3 to 4 minutes per side. In the same bowl that you used for the veggies toss chicken thighs with olive oil thyme paprika and lemon zest. Add several huge handfuls of kale and the white beans.

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Preheat oven to 400 f and line a baking sheet with parchment paper.

Recipe chicken thigh kale. Nestle the chicken thighs back into the pan with the kale and beans. Season with salt and pepper and spread in an even layer. Meanwhile heat a large skillet over medium high heat.

Step 4 pour in broth and any accumulated juice from the chicken then nestle the chicken into the couscous. Meanwhile rub ghee into kale and distribute evenly between two baking sheets. Add chickpeas and top with chicken skin side up.

Feel free to use other chicken pieces besides thighs but using skin on pieces makes for more flavorful chicken. Transfer the skillet to the oven and roast 15 minutes. Heat 1 tablespoon olive oil in a large skillet or nonstick frying pan over medium high heat.

Bake 40 minutes or until skin is crispy and meat is tender and cooked through to the bone. Bake uncovered at 450 f until a thermometer inserted into chicken registers 165 f 10 to 12 minutes. Arrange chicken thighs in a single layer on prepared baking sheet and season generously with salt and pepper.

Or stick with all kale if you do not want a vegetable mix. Reduce the heat to medium low cover and cook until the chicken is cooked through and the couscous is tender 10 to 12 minutes. Stir and add remaining kale.

Repeat with remaining chicken thighs. Cook stirring until the kale begins to wilt 1 to 2 minutes. Add half of kale.

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