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Chicken Thighs With Kale and Chickpeas

Chicken Thighs With Kale and Chickpeas

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  • 1 tsp Ground coriander
  • 3/4 tsp Kosher salt, divided
  • 1/2 tsp Black pepper, divided
  • 4 Skin-on, bone-in chicken thighs
  • 2 tsp Olive oil
  • 1 Red onion, sliced
  • 4 cloves Garlic, thinly sliced
  • 8 oz Curly kale, stemmed and torn
  • 15 oz Can low-sodium chickpeas or white beans, rinsed and drained


  1. Preheat oven to 450F.
  2. Pat chicken dry with paper towels.
  3. Combine coriander, 1/2 teaspoon salt and 1/4 teaspoon pepper and sprinkle evenly over both sides of chicken.
  4. Heat oil in a large ovenproof skillet over medium heat. Add chicken, skin side down, and cook until skin is lightly browned, about 8 minutes. Remove from pan and set aside.
  5. Add onion, garlic and remaining salt and pepper to drippings in pan and cook for 3 minutes, or until onion is softened. Add half of the kale; cover and cook 2 minutes, until lightly wilted. Mix in the remaining kale, cover and cook another 2 minutes.
  6. Stir in the chickpeas, then top with the chicken, skin side up.
  7. Bake, uncovered, for 10 to 12 minutes, until the chicken reaches 165 degrees.


Recipe adapted from