Braised Chicken Thighs w/ Chickpeas & Greens

Serves 4  |  Prep: 10 min  |  Cook: 55 min  |  Total: ~65 min

Low and slow braised chicken thighs in a rich Jamm Jamm tomato base with chickpeas and greens. Sunday-worthy depth, Tuesday-friendly effort.

Ingredients

•       4 bone-in, skin-on chicken thighs

•       1 cup Jamm Jamm sauce

•       ½ cup chicken broth

•       1 cup canned chickpeas, drained

•       3 cups kale or Swiss chard, roughly chopped

•       1 yellow onion, diced

•       3 garlic cloves, smashed

•       1 tsp smoked paprika

•       2 tbsp olive oil

•       Salt and black pepper to taste

Method

1.    Season and sear the chicken: Pat chicken thighs dry and season generously with salt, pepper, and smoked paprika. Heat olive oil in a deep skillet or Dutch oven over medium-high heat. Sear chicken skin-side down until deeply golden, about 6 minutes. Flip and sear 2 more minutes. Remove and set aside.

2.    Build the base: In the same pan, reduce heat to medium. Sauté diced onion until softened, 4 minutes. Add smashed garlic and cook 1 minute more. Deglaze with chicken broth, scraping up any fond.

3.    Add the sauce and braise: Stir in Jamm Jamm sauce and chickpeas. Nestle the chicken thighs back in skin-side up so the skin stays above the liquid. Reduce heat to low, cover, and braise for 40 minutes.

4.    Add the greens: Uncover, push kale or chard into the braising liquid, and cook uncovered for another 5 minutes until greens are tender and the sauce has thickened slightly.

5.    Rest and serve: Let rest for 5 minutes. Serve directly from the pan over rice, couscous, or with warm flatbread.

Key Tips

Tip:  This dish is even better the next day as the flavors meld overnight. Keep the chicken skin-side up during the braise so it stays above the liquid and doesn't go soggy.