Your folders
Your folders
Export 7 ingredients for grocery delivery
Preheat oven to 450°F. Combine coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sprinkle evenly over both sides of chicken. Heat a large cast-iron or other ovenproof skillet over medium heat. Add oil to pan; swirl to coat. Add chicken to pan, skin side down. Cook 8 minutes or until skin is lightly browned; remove chicken from pan. Add onion, garlic, and remaining 1/4 teaspoon each salt and pepper to drippings in pan; cook 3 minutes or until onion is softened. Add half of kale; cover and cook 2 minutes or until lightly wilted. Stir and add remaining kale; cover and cook 2 minutes or until lightly wilted. Stir. Add chickpeas and top with chicken, skin side up. Bake, uncovered, at 450°F until a thermometer inserted into chicken registers 165°F, 10 to 12 minutes.
Your folders
epicurious.com
Your folders
minimalistbaker.com
4.7
(136)
23 minutes
Your folders
halfbakedharvest.com
4.3
(434)
40 minutes
Your folders
mandyolive.com
15 minutes
Your folders
mamalovesfood.com
5.0
(4)
30 minutes
Your folders
onmykidsplate.com
4.8
(140)
30 minutes
Your folders
cooking.nytimes.com
5.0
(237)
Your folders
shelikesfood.com
20 minutes
Your folders
smittenkitchen.com
Your folders
countryliving.com
3.9
(19)
Your folders
mythreeseasons.com
5.0
(2)
1 hours
Your folders
mythreeseasons.com
5.0
(2)
1 hours
Your folders
southernliving.com
Your folders
foodabovegold.com
5.0
(13)
15 minutes
Your folders
jocooks.com
4.6
(46)
45 minutes
Your folders
goya.com
5.0
Your folders
thekitchn.com
5.0
(1)
45 minutes
Your folders
cooking.nytimes.com
5.0
(1.8k)
Your folders
onceuponachef.com
5.0
(47)