These chicken thighs are packed with flavor the whole family will love!
BRAISED CHICKEN THIGHS WITH KALE AND BUTTERNUT SQUASH
1 tablespoon olive oil
6 chicken thighs (bone-in, skin-on)
1 small butternut squash (cut into 1 1/2-inch cubes)
1 small red onion (thinly sliced)
1/2 cup Marcona almonds
1 bunch lacinato kale ( cut into thin strips)
1 cup chicken broth
1 cup water
1/4 cup flat leaf parsley (chopped, stems reserved for garnish)
1 lemon (zest only, for garnish)
Kosher salt and fresh cracked black pepper (to taste)
FOR LA BOITE SEASONING
1 tablespoon whole cumin seeds
5 pods whole green cardamom
1 teaspoon nigella seeds
1 teaspoon urfa chile flakes
1 tablespoon whole coriander seeds
1 tablespoon whole rose petals
Season the chicken thighs with salt, pepper and seasoning mix.
In a heavy-bottomed pot over medium-high heat, add the olive oil and chicken thighs skin-side-down, sear for 3-5 minutes, until golden brown, flip the chicken thighs and sear on the opposite side for another 3-5 minutes. Remove the chicken to a plate. Add the butternut squash, onion and almonds and allow to toast for about 2 minutes. Add the kale, reserved chicken thighs, broth, and water. Bring to a simmer. Braise for 1 hour.
Remove from heat. Serve in shallow bowls. Garnish with chopped parsley stems and lemon zest.
– Instead of kale, use spinach!
– If you can’t find nigella seeds, look for caraway seeds!
– Make your own spice blend and grind in a coffee grinder before seasoning!