Coriander Chicken with Chickpeas and Kale

Photo by Tufgrlz B.
Adapted from rachaelraymag.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from rachaelraymag.com

Ingredients

  • 1 1/4

    teaspoons ground coriander

  • 4

    bone-in, skin-on chicken thighs (about 1 1/2 lbs)

  • 1

    tablespoon EVOO, plus more for drizzling

  • 2

    15 ounce cans chickpeas, rinsed

  • 1/3

    cup chicken or vegetabe stock

  • 2

    teaspoons orange zest and 3 tbsp. juice, (from 1 small orange)

  • 3

    cloves gralic, minced

  • 1/2

    large bunch curly-leaf kale, stemmed and chopped

Directions

Preheat the oven to 425 degrees . In a bowl, mix 1 tsp. coriander, 3/4 tsp. salt and 1/2 tsp. pepper; rub all over the chicken. In a cast-iron or ovenproof skillet, heat 1 tbsp. EVOO over medium-high. Cook the chicken, skin side down, until browned, 8 minutes. Turn and cook 8 minutes more; transfer to a plate. Pour off all but 2 tbsp. fat from the skillet. In the same skillet, cook the chickpeas, stock, orange juice, garlic and remaining 1/4 tsp. coriander over medium, stirring, about 2 minutes; season with salt and pepper. Nestle the chicken, skin side up, in the chickpeas; roast until juices run clear when pierced with a knife, about 7 minutes. Transfer the chicken to a plate. Toss the kale into the chickpeas; season. Return the chicken to the skillet; drizzle with EVOO and zest. Divide among plates.

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