Ingredients

The following ingredients have 4 Servings
  • Olive oil
  • for drizzling
  • 6 bone-in
  • skin-on chicken thighs
  • Salt and pepper
  • 1 cup seedless grapes
  • 1 bunch kale
  • washed and roughly chopped
  • 1 yellow onion
  • sliced
  • 1 can chickpeas
  • drained
  • A handful capers
  • A few splashes chicken stock
  • Juice of 1 lemon
  • 2 tablespoons butter
  • A handful cilantro
  • 4 to 6 peppedew peppers
  • chopped
  • 3 tablespoons balsamic vinegar

Instruction

  • Drizzle oil in a large skillet or cast-iron pan over high heat
  • Season chicken liberally with salt and pepper and place skin-side down in the pan
  • Sear for 4-5 minutes, flip the chicken and add the grapes
  • In a medium-size Dutch oven, drizzle some oil
  • Once hot, add kale and onion, and sauté
  • Lower heat and add chickpeas, capers and a splash of chicken stock
  • Season with salt and pepper and cover
  • Let sit over low heat for 10-12 minutes or until kale becomes tender
  • Add the lemon juice, butter, a handful of cilantro and peppadews, and stir to incorporate
  • Add the cooked chicken and grapes to the pot
  • Place the chicken pan back over the heat and add a few splashes of balsamic vinegar and another splash of chicken stock to deglaze the pan
  • Stir with a kitchen spoon to scrape the brown bits off the bottom
  • Pour the liquid over top of the chicken and kale
  • Spoon the mixture into shallow bowls and finish with a dash of salt and pepper