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March 10, 2017

This gorgeous dish, inspired by one of the most popular recipes from the classic Silver Palate Cookbook, hits a whole host of complementary flavors. It gets sweetness from dates, saltiness and piquancy from olives and capers, sourness from vinegar, plus the piney astringency of rosemary. It’s simple enough to make on a weeknight, but impressive enough for company, especially with everything arranged on top of a bed of bright green kale.

PREP: 15 minutes COOK: 40 minutes TOTAL: 55 minutes

Chicken Ingredients:
4 large bone-in chicken thighs (1 to 1¼ pounds total)
¼ teaspoon salt
⅛ teaspoon black pepper
1 tablespoon extra-virgin olive oil
1 cup pitted dates, halved
½ cup pitted Kalamata olives, drained
2 medium shallots, thinly sliced
½ cup Chicken Bone Broth (page 284) or Whole30-compliant chicken broth
2 tablespoons red wine vinegar
2 tablespoons capers, rinsed and drained
2 sprigs fresh rosemary

Kale Ingredients:
1 tablespoon extra-virgin olive oil
2 cloves garlic, thinly sliced
2 bunches kale, stemmed and leaves chopped (about 16 cups)
½ cup Chicken Bone Broth (page 284) or Whole30-compliant chicken broth
Salt and black pepper
Chopped fresh parsley (optional)

Chicken Directions:
1. Preheat the oven to 400°F.

2. Season the chicken with the salt and pepper.

3. In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the chicken and cook until the skin is browned, turning once, about 5 minutes.

4. Remove the skillet from the heat. Add the dates, olives, shallots, broth, vinegar, capers, and rosemary and transfer the skillet to the oven.

5. Roast, uncovered, 25 to 30 minutes, until the inter¬nal temperature of the chicken is 165°F and the meat is no longer pink.

Kale Directions:
1. Meanwhile, heat the olive oil in a large skillet over medium heat.

2. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

3. Add the kale and broth and stir to combine. Cover and cook until wilted, about 5 minutes. Uncover and cook, stirring frequently, until all the liquid has evaporated, 2 to 3 minutes. 4. Season with salt and pepper.

5. Place the sautéed kale on a serving platter. Arrange the chicken, olives, and dates on top of the kale.

6. Drizzle the pan juices over all. Sprinkle with parsley, if desired.

Serves 4.

Recipe courtesy of Melissa Hartwig and The Whole30 Cookbook.
Photo: Brent Herrig


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