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Daphne Oz's Chile Jam Chicken With Currant and Pine Nuts

Daphne Oz's Chile Jam Chicken With Currant and Pine Nut Kale Salad

Chile Jam Chicken With Currant and Pine Nut Kale Salad

Chile Jam Chicken With Currant and Pine Nut Kale Salad

Daphne Oz's Chile Jam Chicken With Currant and Pine Nuts

Ingredients

2 skinless chicken thighs, bone-in (boneless will cook faster, either is fine)
1 tablespoon olive oil
2 tablespoons chile jam (Daphne likes Hell Fire Pepper Jelly from Jenkins Jellies), but apricot jam heated with crushed red pepper flakes works fine, too
2 heads of kale
4 tablespoons olive oil
Juice of half a lemon
Dried currants
Pine nuts
Grated pecorino

Directions

  1. Pat the chicken dry on both sides with paper towel. Season liberally with salt and pepper. Heat the oil in a large skillet over medium-high heat, and arrange the chicken thighs inside.
  2. Brown the chicken on one side, giving it time to unstick itself before flipping (about 10 minutes). Continue to brown another 6-10 minutes, or until you can insert a knife to the bone and no red liquid emerges.
  3. Turn heat to medium-low, and spoon 1 tablespoon of jam over each thigh, allowing it to melt over the chicken on all sides. Use tongs to flip and swirl the thighs in the pan. Cook for 1 minute to allow the jam to form a glaze.
  4. Wash kale, and remove the ribs before tearing leaves into bite-size pieces in a bowl. Massage the kale between your fingers with half the olive oil and a pinch of salt until tender and broken down, about 5 minutes. If desired, add a little more olive oil to dress. Toss with lemon juice, currants, and pine nuts. Top with freshly grated pecorino cheese before serving.
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