Crispy Curried Chicken Thighs With Wilted Greens

Crispy on the outside, juicy on the inside, these curried chicken thighs are a flavor bomb waiting to happen. Marinated in a zesty yogurt mixture and baked to perfection, they’re served with a side of wilted greens that soak up all the savory goodness.

A match made in heaven!

Ingredients

• 2 pounds bone-in, skin-on chicken thighs
• 2 medium onions, sliced
• 2 cloves of garlic, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup plain Greek yogurt
• 1/4 cup buttermilk
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 cups mixed greens (such as kale, spinach, and arugula)
• 2 tablespoons chopped fresh cilantro (optional)

Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, whisk together the yogurt, buttermilk, lemon juice, curry powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper.

Add the chicken thighs and mix until they’re fully coated with the marinade.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

Remove the chicken from the refrigerator 30 minutes before baking.

Take it out of the marinade, letting any excess liquid drip off.

Line a baking sheet with aluminum foil and spray with cooking spray.

Arrange the chicken thighs on the prepared baking sheet in a single layer, leaving a little space between each thigh.

Drizzle with 1 tablespoon of olive oil and sprinkle with sliced onions.

Bake the chicken in the preheated oven for 30 minutes.

Flip the thighs over and continue baking for an additional 20-25 minutes, or until cooked through and crispy.

While the chicken is baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.

Add the mixed greens to the skillet and cook until wilted, about 2-3 minutes.

Season with salt and pepper to taste.

Once the chicken is done, remove it from the oven and garnish with chopped cilantro, if desired.

Serve the crispy chicken thighs with the wilted greens and enjoy!

Notes

Make sure to adjust the amount of cayenne pepper to your desired level of heat.

If using kale in your mixed greens, be sure to massage it with a bit of olive oil and salt before cooking to help break down its fibers.

For extra crispy skin, pat the chicken thighs dry with paper towels before baking.

Don’t overcrowd the baking sheet, as this can prevent the chicken from cooking evenly.

You can prep the marinade and mixed greens ahead of time to make this recipe more manageable on a busy night.

If you prefer a lighter curry flavor, start with 1 teaspoon of curry powder and adjust to taste.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 5g
• Cholesterol: 80mg
• Sodium: 450mg
• Total Carbohydrates: 20g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 35g