Dinner · Caribbean · 15 min
Pollo al Horno con Garbanzos y Escarola (Roasted Chicken Thighs with Crispy Chickpeas and Kale)
- Calories
- 910
- Protein
- 69g
- Carbs
- 94g
- Fat
- 22g
Ingredients
- 192.1 g chicken thigh
- 350.6 g chickpeas
- 65 g tomato basil pasta sauce
- 9.4 g extra virgin olive oil
- 0.25 tsp salt
- 197.4 g tuscan kale
- 1 tsp red wine vinegar
Method
- 01Preheat oven to 400°F (200°C).
- 02In a large baking dish, toss the drained chickpeas with half of the olive oil (4.7 g) and a heavy pinch of sea salt. Roast for 15 minutes until they begin to pop and turn golden.
- 03Remove the baking dish from the oven, push the chickpeas to the sides, and nestle the raw boneless skinless chicken thighs in the center.
- 04Brush the chicken thighs generously with the tomato basil pasta sauce.
- 05Return the dish to the oven and bake for 20 to 25 minutes, until the chicken reaches a safe internal temperature of 165°F (74°C) and the edges of the sauce are caramelized.
- 06While the chicken roasts, place chopped Tuscan kale in a bowl with the remaining olive oil (4.7 g) and red wine vinegar. Massage with hands until tender and vibrant green.
- 07Allow the chicken to rest for 5 minutes after removing from the oven.
- 08To serve, lay down a bed of massaged kale, top with the roasted chicken and crispy chickpeas, and drizzle with warm pan juices.
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