Crispy Chicken Thighs with Kale in a Clementine Sauce
- 4 whole Bone-In, Skin-On Chicken Thighs
- 1 teaspoon Kosher Salt
- 1/2 teaspoons Fresh Ground Black Pepper, Or To Taste
- 1 Tablespoon Coconut Oil
- 3 cloves Peeled Garlic
- 2 whole Clementines, Peeled And Segmented
- 1- 1/4 cup Chicken Broth
- 1 bunch Lacinato Kale, Destemmed And Sliced Thinly
- 13 cups Orange Juice
- Preheat oven to 400 degrees F. Heat a large (I use a 12-inch) cast iron skillet over medium heat.
- While the skillet is heating up, trim your chicken thighs of excess fat.
- Sprinkle both sides of thighs liberally with kosher salt and pepper (I used just about 1/2 teaspoon kosher salt for 4 thighs on each side).
- Add coconut oil to the hot pan, allow oil to heat up until it starts to shimmer.
- Once oil is hot, carefully add the chicken thighs, skin side down.
- Do not move them after placing them in the pan.
- Add the garlic cloves to the pan.
- Cook for about 7 to 10 minutes until the skin on the chicken is golden and crispy.
- Flip the garlic around occasionally.
- After 7 to 10 minutes, flip chicken thighs and check the skin, cook longer if needed to get the chicken skin crispy.
- If skin is crispy and golden, flip the thighs to the other side.
- Add the peeled and segmented clementines.
- Move them around to get them lightly browned.
- Cook for about 2-3 minutes.
- Add chicken stock and transfer the cast iron skillet to the oven.
- Cook for 2530 minutes (depending on size of thighs) or until the juices run clear when chicken is pierced with a knife.
- While chicken is cooking, prep your kale.
- Wash and dry your kale.
- Cut or tear away the stems and thinly slice the leaves.
- Once chicken is cooked, take skillet out of the oven.
- Remove the chicken thighs to another plate and cover with foil to keep them warm.
- Place the skillet over medium heat.
- Using a wooden spoon smash up the clementine segments and garlic cloves.
- Add the orange juice and kale and cook until sauce thickens up, about 3-5 minutes.
- You want the sauce to reduce by over half and get sticky, not liquid-y.
- Divide kale and sauce among plates.
- Top each plate with 2 chicken thighs.
in, kosher salt, fresh ground black pepper, coconut oil, garlic, clementines, chicken broth, lacinato, orange juice
Taken from tastykitchen.com/recipes/main-courses/crispy-chicken-thighs-with-kale-in-a-clementine-sauce/ (may not work)