Mediterranean Braised Chicken with Fava Beans, Spinach, and Garlic Naan

Preheat oven to 375 deg F (190 deg C). In a heavy-bottomed oven-safe pot, sear the chicken thighs skin-side down over medium-high heat until the fat renders and the skin becomes deeply golden and crisp (about 6-8 minutes).

Remove the chicken. Add the diced onions and minced garlic to the rendered fat, sweating them until translucent and fragrant (about 3 minutes).

Return the chicken to the pot, skin-side up. Add the fava beans and a splash of water or broth. Cover tightly and transfer to the oven to braise for 25 minutes until the chicken is tender and cooked through.

Remove the lid, stir in the fresh spinach, and let it wilt in the residual heat for 1 minute.

Toast the garlic naan until warm and slightly charred at the edges. Plating: Place the chicken in a shallow bowl, spoon the fava bean and spinach mixture over the top, and serve with the warm naan on the side to mop up the juices.