A simple weeknight dinner. Crispy slightly spicy chicken thighs go great with brothy braised seasonal greens.
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Serves
4
Chicken Thigh
Cumin Seed
Chilli Flakes
Kale
Leek
Chicory
Chicken Stock
Flaked Almond
Garlic
Salt
Black Pepper
Olive Oil
Serves
4
Chicken Thigh
Cumin Seed
Chilli Flakes
Kale
Leek
Chicory
Chicken Stock
Flaked Almond
Garlic
Salt
Black Pepper
Olive Oil
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Step 1.
Preheat the oven to 180°C.
Step 2.
Peel all the garlic, pull out 4 cloves and grate them into a bowl. Add in the cumin and chilli flakes with a large glug of oil and mix together.
Step 3.
Rub this onto the chicken thighs and set aside.
Step 4.
Chop up the leeks and pull apart the leaves of the chicory.
Step 5.
Add the kale, leeks, chicory and remaining peeled garlic into a large baking tray a. Rub with salt and pepper then pour in 1 litre of chicken stock.
Step 6.
Pop the chicken thighs on top and generously sprinkle with salt. Pop this in the oven for 20 mins then increase the heat to 200°C for 15 mins to get the skin extra crispy.
Step 7.
Meanwhile, toast your flaked almonds with some oil on a very low heat until golden brown.
Step 8.
Top the chicken thighs with the almond flakes and tuck in.
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