- 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
- 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.
- 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.
- 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.
- 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.
- Main Dishes