This festive holiday dish is so good you'll want it year-round.
things you'll need.
For the Chicken:
6 bone-in (skin-on) chicken thighs
2 tablespoons olive oil
2 cups thinly sliced red onions
2 cups large-diced peeled and seeded sugar pumpkin (reserve seeds)
4 garlic cloves (sliced)
1 1/2 cups apple cider
2 cups chicken stock
2 bay leaves
1-2 tablespoons chipotle powder
2 pounds collard greens (ribs removed and roughly chopped)
For the Pumpkin Seeds:
1/2 cup reserved pumpkin seeds
1 tablespoon olive oil
1 teaspoon chipotle powder
1 teaspoon salt
Fresh cracked pepper to taste
Liquid Measuring Cup
Measuring Cup (set)
9x9 baking pan
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 6 bone-in (skin-on) chicken thighs kosher salt
instructionsFor the Chicken: If you have time, liberally salt the chicken. Cover and refrigerate over night.
instructions Allow the chicken to come to room temperature for half an hour before cooking and pat dry. Preheat the oven to 375 degrees F.
ingredients 2 tablespoons olive oil
instructions In a large Dutch oven, heat the olive oil over medium heat. When the oil is hot, put the chicken skin-side-down into the pot. Cook for 3 to 4 minutes, until the chicken is well browned. Flip the pieces and cook for 3 to 4 minutes to brown the other sides. Remove the chicken from the pot and set aside on a plate.
ingredients 2 cups thinly sliced red onions kosher salt 2 cups large-diced peeled and seeded sugar pumpkin (reserve seeds) 4 garlic cloves (sliced) 1 1/2 cups apple cider 2 cups chicken stock 2 bay leaves 1-2 tablespoons chipotle powder 2 pounds collard greens (ribs removed and roughly chopped)
instructions Add the onions and a good pinch of salt to the pot and cook for 1 minute. Add the pumpkin, collard greens, garlic and chipotle powder and cook for 2 more minutes, allowing to brown slightly. Pour in the apple cider and chicken stock and scrape up the browned bits from the bottom of the pan using a wooden spoon. Add bay leaves.
instructions Adjust for seasoning, adding salt if needed. Put the chicken thighs on top of the kale, put the lid on, and put in the oven for 30-45 minutes, or until the chicken is cooked through.
ingredients 1/2 cup reserved pumpkin seeds (rinsed) 1 tablespoon olive oil 1 teaspoon chipotle powder 1 teaspoon salt Fresh cracked pepper to taste
instructionsFor the Pumpkin Seeds: Meanwhile, toss the pumpkin seeds in a small bowl with the olive oil, chipotle powder and salt. Spread on a sheet tray lined with parchment paper and bake for about 8-12 minutes, or until crunchy.
instructions Remove the chicken from the oven and discard the bay leaves. Top the chicken with the toasted pumpkin seeds and serve family style, right from the pot.