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Crispy Chicken thighs, sweet potatoes puree, and kale


Crispy Chicken thighs, sweet potatoes puree, and kale

  • Deboned Chicken thighs

  • Sweet Potatoes cubed

  • Pesto Butter

  • Kale sliced thinly

  • Pine Nuts

  • Raisins 

1.Preheat oven to 400º.

2.Sweet Potatoes– In a medium size pot, add the potatoes, pesto, a pinch of salt, and a little less then a half cup of water

It should be enough to line the bottom of the pot you are using but not enough to submerge any of the potatoes.

1.Cover with a lid, turn on low to steam for 20-30 minutes.

2.Once the potatoes can be mashed with the back of a fork, most of the water should be evaporated, put everything in  a blender or food processer.3.Chicken Thighs – In a non – stick pan or cast iron skillet.

1.Salt and pepper both sides of chicken, then cover in paper towels for 5 minutes or so.

2.Without any oil, place the chicken skin side down in a cold pan and press down firmly with tongs and turn the heat on high.

3.Let the chicken cook for about 7-10 minutes. Take a peek at the skin, it should be golden brown and only the no skin side should look raw.

4.Flip it over in the pan and throw the pan in oven for about 5-10 minutes.

1.Kale - Liberally cover with salt, pepper, and olive oil on a sheet pan roast for only about 5 -8 minutes.

  1. In a large bowl mix pine nuts, raisins and kale. Salt/Pepper/ & more olive oil to taste.


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