Ingredients

• 6 to 8 chicken thighs, depending on the size
• Salt
• 1 tablespoon olive oil
• Pinch paprika
• 4 cloves garlic, peeled
• 2 Fresno chiles, sliced in rings
• 1 Spanish onion, sliced
• 1/2 cup Marcona almonds
• 2 bunches kale, rinsed, dried and roughly chopped
• 1 fresh bay leaf
• 1/2 cup chopped fresh parsley
• Zest of 1 lemon

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Instructions

1. Preheat the oven to 375 degrees F.
2. Sprinkle the chicken thighs liberally with salt. Heat a Dutch oven over medium heat, add the oil and brown the thighs skin-side down for 3 minutes per side. Season with a pinch of paprika, stir until the spice releases its aroma and then remove the chicken and set aside.
3. Add the garlic, chiles and onions to the pan and sweat for 4 minutes. Add the almonds, kale, bay leaf, 1 cup of water and a liberal amount of salt and bring to a simmer. Top with the chicken skin-side up and bake for 20 minutes.
4. Top with the parsley and lemon zest and serve.