Chicken Thighs with Kale, Apricots, and Olives

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There is nothing more stressful then having to come up with something to eat every night. But when you remember that you are a meal prepping guru all that stress goes out the window. The key to meal prepping is finding a dish that you don’t mind eating as a “base” for the next five days.

The easy thing to do that is finding a protein that you can add a couple of different starches with. In this case we are using CHICKEN!. The wonderful part is that this dish is great enough, its able to stand on its own. The thing to do to mix this dish up is to have two day with a starch, two days without a starch, and on the fifth day just wing it. I know I normally don’t advocate winging it but day five is a Friday, so why not LOL.

For a starch, I am a huge fan of eating Quinoa in place or rice. (You can find the recipe HERE). But you can add what tickles your fancy.

Let’s Get Started!!

What You’ll Need:

8 small bone in, skin on chicken thighs

1 ½ tea salt

½ tea black pepper

2 tbs olive oil

1c dried apricots, halved

¼ c white wine vinegar

4 garlic cloves, sliced

2 bunches of kale, stems removed and leaves torn

1c green olives, pitted and cut

¼ tea crushed red pepper flakes (for heat if you like)

½ c dry white wine


What You’ll Do:

Place a rack in top of oven; preheat to 400°F. Season chicken on both sides with 1 tsp. salt and 1/2 tsp. pepper. Pour oil into a large braising pan or deep-sided skillet. Arrange chicken skin side down in an even layer in cold pan, then place over medium heat and cook until skin is golden brown, 12–15 minutes. Transfer to a plate skin side up. Remove pan from heat, reserving fat.

Meanwhile, combine apricots, vinegar, and 2 Tbsp. water in a small saucepan and cook over high heat, stirring occasionally, until liquid is boiling. Remove from heat.

Stir garlic into hot fat remaining in pan. Working in batches, add kale and toss with tongs until all kale is coated and just beginning to wilt, about 3 minutes. (Make sure your kale is dry; otherwise, the fat will spatter.)

Add apricot mixture, olives, red pepper, if using, and remaining 1/2 tsp. salt to kale mixture and toss to combine. Nestle chicken skin side up into kale mixture, fluffing kale up between chicken pieces so it has a chance to crisp in the oven. Pour wine around chicken. Roast until chicken is cooked through, about 15 minutes.

What will you be having with your chicken and kale??

Comment Below !!

Laura CurryComment