Citrus Paprika Chicken Thighs with White Bean Cream and Crispy Kale

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs dry with paper towels.

2. 2

   2. In a bowl, mix 15 ml (1 tbsp) olive oil, sweet paprika, ground cumin, dried oregano, lemon zest, 15 ml (1 tbsp) lemon juice, Dijon mustard, 3 g (1/2 tsp) salt, and black pepper. Coat the chicken thighs well with this mixture.

3. 3

   3. Place the kale on a baking tray. Toss it with 5 ml (1 tsp) olive oil and a pinch of salt. Spread it out in a single layer.

4. 4

   4. Bake the kale for 8 to 10 minutes at 220 °C / 425 °F, until crisp around the edges. Remove and set aside.

5. 5

   5. Meanwhile, heat a large skillet over medium-high heat. Add 10 ml (2 tsp) olive oil and sear the chicken thighs for 3 to 4 minutes per side.

6. 6

   6. Transfer the chicken to an oven-safe dish and finish cooking for 10 to 12 minutes at 220 °C / 425 °F, or until fully cooked. Let rest for 5 minutes before serving.

7. 7

   7. In the same skillet, reduce to medium heat and cook the onion and garlic for 3 to 4 minutes, stirring, until softened.

8. 8

   8. Add the cooked white beans, chicken broth, 3 g (1/2 tsp) salt, and 15 ml (1 tbsp) lemon juice. Cook for 4 to 5 minutes so the flavors combine.

9. 9

   9. Blend the bean mixture with the plain Greek yogurt until smooth. If desired, return it to low heat for 1 minute without boiling.

10. 10

    10. Toast the pumpkin seeds in a small pan for 1 to 2 minutes over medium heat, shaking the pan so they do not burn.

11. 11

    11. To serve, spread the white bean cream onto plates, top with the chicken thighs, add the crispy kale, and finish with the pumpkin seeds and a little extra lemon zest if desired.