Crispy Curried Chicken Thighs with Wilted Greens Recipe

Name: Crispy Curried Chicken Thighs With Wilted Greens
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Ingredients: For the chicken:; 6 bone-in skin-on chicken thighs (about 2 pounds); 2 tablespoons curry powder (I used a Vindaloo Powder from Frontier Foods); 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon olive oil; For the onions:; 1 tablespoon olive oil; 1/2 yellow onion sliced thinly length-wise; 2-inch piece of ginger, peeled and minced (about 1 tablespoon); 2 cloves garlic, finely minced; 1/3 cup chicken broth or water; 6 to 8 cups of greens (like beet greens, kale, chard, baby spinach, arugula, or any combination); Lemon wedges, to serve (optional); Fresh chopped herbs, like cilantro or parsley, to garnish (optional); Sliced green onions, to garnish (optional); To serve:; Chopped fresh herbs; Green onion

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Looking for something quick, healthy, and budget-friendly for dinner tonight? Try these curried chicken thighs!

They’re boldly spiced with an Indian curry mix and boast a delicious crispy skin. Serve it on a bed of wilted greens and thinly sliced onions for an easy meal.

Any good curry powder will work in here. Try a hot madras curry if you like it spicy, or go for a mild garam masala if you like Indian flavors without the heat. You could even use a vindaloo seasoning for a kick of both heat and acid.

This recipe is simple enough to make any night of the week, and once you’ve mastered the technique of searing-and-roasting, you may want to experiment with different spices!

I used a hearty beet greens mixed with baby arugula this time (I love the ruby hue that the beet greens lend to the broth). But kale, escarole, baby spinach, and even romaine work well.

If you’re working with two or more types of greens, add the heartier ones first and sautée until perfectly soft, then finish with any baby greens you might have.

Crispy Curried Chicken Thighs With Wilted Greens

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Servings 4 to 6 servings

If you like, cook the onions and greens in some of the rendered chicken fat instead of olive oil.

For the chicken:

6 bone-in skin-on chicken thighs (about 2 pounds)
2 tablespoons curry powder (I used a Vindaloo Powder from Frontier Foods)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon olive oil

For the onions:

1 tablespoon olive oil
1/2 yellow onion sliced thinly length-wise
2-inch piece ginger, peeled and minced (about 1 tablespoon)
2 cloves garlic, finely minced
1/3 cup chicken broth or water
6 to 8 cups greens (like beet greens, kale, chard, baby spinach, arugula, or any combination)
Lemon wedges, to serve (optional)
Fresh chopped herbs, like cilantro or parsley, to garnish (optional)
Sliced green onions, to garnish (optional)

To serve:

Chopped fresh herbs
Green onion

Preheat the oven:

Preheat the oven to 400°F.

Make sure the oven is hot before you start the chicken since it's important to put the chicken straight into the hot oven after searing.
Prepare the chicken:

In a large bowl, toss chicken with curry powder, salt, pepper, and olive oil until well coated.
Sear the chicken:

Warm a large, oven-safe skillet over medium-high heat. Place the chicken, skin-side down, in the hot skillet. Cook for about 3 minutes, until the skin is crispy and some fat to renders out. Flip chicken over so it's skin-side up in the skillet, and pour off excess fat (reserve for cooking the vegetables, if you like).
Roast the chicken:

Transfer the chicken in the skillet to the oven. Roast for 16 to 18 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F.

Remove the skillet from the oven. Transfer the chicken to a plate and let it rest until the greens are ready (about 5 minutes).

Sabrina Modelle
Ten minutes before the chicken is ready, begin cooking the onions:

Warm another large skillet over medium-high heat. Add 1 tablespoon olive oil and tilt pan to coat the bottom with oil. Add the onions and a pinch of salt, and sauté for about 5 minutes. Stir often to prevent sticking. Your onions should be a bit translucent just a little browning.

Stir in the ginger and garlic and sauté until fragrant, about 30 seconds.
Wilt the greens:

Add 1/3 cup of chicken broth or water to the pan and stir to combine with the onions, scraping up any browned bits from the bottom of the pan. Bring to a boil, then add all the greens. Stir to coat.

Cook, stirring occasionally, until the greens are wilted and tender, another 2 to 5 minutes. Taste and add additional salt and pepper if needed.

Sabrina Modelle

Sabrina Modelle
Serve:

Transfer the greens to a serving platter and place the chicken to the top, spooning some of the liquid from the pan over top (or serve right from the skillet). Add lemon wedges around and garnish with fresh herbs and thinly sliced green onion.

Nutrition Facts (per serving)
289	Calories
13g	Fat
34g	Carbs
20g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	289
% Daily Value*
Total Fat 13g	17%
Saturated Fat 3g	13%
Cholesterol 56mg	19%
Sodium 349mg	15%
Total Carbohydrate 34g	12%
Dietary Fiber 16g	57%
Total Sugars 8g
Protein 20g
Vitamin C 124mg	619%
Calcium 442mg	34%
Iron 5mg	29%
Potassium 765mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.