Crispy Chicken Thighs with Kale in a Clementine Sauce

Preheat oven to 400ºF. Heat a large (I use a 12-inch) cast iron skillet over medium heat. While the skillet is heating up, trim your chicken thighs of excess fat. Sprinkle both sides of thighs liberally with kosher salt and pepper (I used just about 1/2 teaspoon kosher salt for 4 thighs on each side).

Add coconut oil to the hot pan, allow oil to heat up until it starts to shimmer. Once oil is hot, carefully add the chicken thighs, skin side down. Do not move them after placing them in the pan. Add the garlic cloves to the pan. Cook for about 7 to 10 minutes until the skin on the chicken is golden and crispy. Flip the garlic around occasionally.

After 7 to 10 minutes, flip chicken thighs and check the skin, cook longer if needed to get the chicken skin crispy. If skin is crispy and golden, flip the thighs to the other side. Add the peeled and segmented clementines. Move them around to get them lightly browned. Cook for about 2-3 minutes.

Add chicken stock and transfer the cast iron skillet to the oven. Cook for 25–30 minutes (depending on size of thighs) or until the juices run clear when chicken is pierced with a knife.

While chicken is cooking, prep your kale. Wash and dry your kale. Cut or tear away the stems and thinly slice the leaves.

Once chicken is cooked, take skillet out of the oven. Remove the chicken thighs to another plate and cover with foil to keep them warm. Place the skillet over medium heat. Using a wooden spoon smash up the clementine segments and garlic cloves. Add the orange juice and kale and cook until sauce thickens up, about 3-5 minutes. You want the sauce to reduce by over half and get sticky, not liquid-y.

Divide kale and sauce among plates. Top each plate with 2 chicken thighs.