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Chicken Thighs With Kale and Chickpeas

Chicken Thighs With Kale and Chickpeas

Ingredients

  • 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

Instructions

  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.

Notes

Recipe adapted from CookingLight.com

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