The Recipes

Spiced & Braised Chicken Thighs

Whenever I buy kale, I always feel like I have too much, no matter how little I buy.  Use it in this dish, make it in a gratin or creamed as a side, and by all means, use it up in fresh juices (if you have a juicer, which I can't recommend enough).  I definitely made more kale than I was going to eat tonight, and I had leftover chicken, but I'm hoping I'll be healthy tomorrow and eat the kale for lunch, maybe with some of the soups I have stored in my freezer.

Spiced and Braised Chicken Thighs


- 2 chicken thighs
- 1-2 c. kale, center ribs removed and roughly chopped
- 1 clove garlic, minced
- 1/2 chile in adobo, finely diced (or grated if it's coming from the freezer)
- 1 T. cumin
- 1 tsp. Mexican oregano
- 1/4 onion, diced
- 1 c. chicken stock
- 2 lemon wedges for garnish
- cilantro, chopped for garnish
- a few grates of nutmeg
- salt
- pepper
- olive oil

Preheat the oven to 350 degrees.

Heat 1-2 T. of olive oil in a dutch oven or large oven-safe pot.  Season the chicken thighs with salt and pepper and add them to the pot, skin-side down.  Sear the thighs for 2-3 minutes per side, allowing a brown crust to form.  Remove them and set aside.

Drain some of the fat if necessary.  Add the onion to the pot and season with salt.  Let the onions cook for 3-4 minutes, then add in the garlic, chile in adobo, cumin and oregano.  Stir for another minute.  Add the kale and season with salt and pepper.  Grate in the nutmeg and stir to combine.  Add in the chicken stock and let the kale start to wilt.  Once it is soft, add the chicken thighs back to the pot.  Add in more stock or water so that the liquid comes 3/4 of the way up the chicken.   Cover and transfer to the oven.

Cook for 15 minutes, then remove the lid and allow to cook another five minutes.

Plate some of the kale and top with the chicken.  Garnish with the cilantro and lemon.