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Crispy Curried Chicken Thighs With Wilted Greens
Crispy Curried Chicken Thighs With Wilted Greens
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Delicious crispy curry chicken thighs with sautéed onions and wilted greens. Ready in 30 minutes. Gluten-free and paleo-friendly.
Ingredients:
  • For the chicken:
  • 6 bone-in skin-on chicken thighs (about 2 pounds)
  • 2 tablespoons curry powder (I used a Vindaloo Powder from Frontier Foods)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • For the onions:
  • 1/2 yellow onion sliced thinly length-wise
  • 2-inch piece of ginger, peeled and minced (about 1 tablespoon)
  • 2 cloves garlic, finely minced
  • 1/3 cup chicken broth or water
  • 6 to 8 cups of greens (like beet greens, kale, chard, baby spinach, arugula, or any combination)
  • Lemon wedges, to serve (optional)
  • Fresh chopped herbs, like cilantro or parsley, to garnish (optional)
  • Sliced green onions, to garnish (optional)
  • To serve:
  • Chopped fresh herbs
  • Green onion
Instructions:
  • Preheat oven to 400°F to ensure it's hot when you start cooking the chicken, allowing you to sear and bake it perfectly.
  • Coat chicken generously with curry powder, salt, pepper, and olive oil in a large bowl.
  • Achieve crispy skin on the chicken: Heat a large, oven-safe skillet over medium-high heat. Lay the chicken skin-side down in the hot skillet and cook for 3 minutes until the skin is crispy and fat starts to render. Flip the chicken skin-side up, and discard excess fat or reserve for cooking vegetables.
  • Roast the chicken in the oven at 375°F for 16-18 minutes until fully cooked to 165°F. Let it rest on a plate for 5 minutes while preparing the greens.
  • When the chicken is 10 minutes away from being done, start cooking the onions: Heat another large skillet over medium-high heat, then add 1 tablespoon of olive oil and swirl to coat the pan. Add the onions and a pinch of salt, and cook for 5 minutes, stirring frequently. Aim for slightly translucent onions with a hint of browning. Introduce the ginger and garlic, and cook until fragrant for about 30 seconds.
  • Wilt the greens by pouring 1/3 cup of chicken broth or water into the pan with the onions, scraping up any browned bits. Once it boils, add all the greens, stirring to coat. Cook for 2 to 5 minutes until wilted. Season with salt and pepper to taste.
  • Presentation: Arrange the greens on a serving platter, top with the chicken, drizzle with pan juices (or serve directly from the skillet). Surround with lemon wedges, and garnish with fresh herbs and thinly sliced green onion.

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