Chicken with Kale and Preserved Lemon

Name: Chicken with Kale and Preserved Lemon
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 to 6 servings
Cuisine: Mediterranean
Ingredients: 1 cup brown basmati rice; 2 cups water; 8 bone-in skin-on chicken thighs; 1.5 tsp kosher salt; 0.5 tsp ground black pepper; 1 tbsp extra-virgin olive oil; 1 red onion, diced; 3 garlic cloves, thinly sliced; 1 heaping tbsp finely chopped preserved lemon; 1 bunch Tuscan kale, deveined and sliced; 0.67 cup green Castelvetrano olives, pitted and chopped; 1 fresh rosemary sprig; 1 cup chicken stock; 0.25 cup lemon juice

A one-pan dinner of crispy-skin chicken thighs braised with preserved lemon, Castelvetrano olives, and Tuscan kale served over brown basmati rice for a folate- and phytonutrient-rich meal.

From The Young Forever Cookbook

Prep: 15 min
Cook: 40 min
Total: 55 min
Yield: 4 to 6 servings
Category: Main Course
Cuisine: Mediterranean

Nutrition (estimated)

per 1 plate

Calories: 550 kcal
Protein: 35 g
Fat: 30 g
Carbs: 36 g
Fiber: 4 g
Sugar: 3 g
Sodium: 900 mg

Ingredients

1 cup brown basmati rice
2 cups water
8 bone-in skin-on chicken thighs
1.5 tsp kosher salt
0.5 tsp ground black pepper
1 tbsp extra-virgin olive oil
1 red onion, diced
3 garlic cloves, thinly sliced
1 heaping tbsp finely chopped preserved lemon
1 bunch Tuscan kale, deveined and sliced
0.67 cup green Castelvetrano olives, pitted and chopped
1 fresh rosemary sprig
1 cup chicken stock
0.25 cup lemon juice

Chicken Kale Olives Brown Rice

Instructions

Combine rice and water in a pot with a pinch of salt. Boil, then reduce to a simmer, cover, and cook 25–30 min until water is absorbed and rice is tender.
Season chicken with 1 tsp salt and pepper. Heat olive oil in a large heavy lidded skillet (preferably cast iron) over medium. Working in batches, cook thighs skin-side down 5–7 min until deep golden; flip and cook 3–4 min more. Transfer to a plate.
Wipe pan, leaving about 2 tbsp oil. Reduce heat to low, add onion, and scrape up browned bits with a wooden spoon about 3 min until soft and translucent. Add garlic and preserved lemon; cook 1 min until fragrant. Season with remaining ½ tsp salt.
Set broiler to high.
Add kale to pan; cook about 2 min until slightly wilted. Return chicken and scatter olives and rosemary sprig over. Pour in stock and lemon juice, bring to a boil, cover, and cook about 10 min.
Remove lid, transfer to oven, and broil 1–2 min until chicken skin is crispy.
Serve over brown rice with kale, chicken, olives, and pan juices spooned over the top.