Swiss Chard Chicken

preheat oven to 350F

Toast 3tbsp skin on almonds, tossing once, 6-8 mins until slightly darkened.

Let cool, chop

1.25lb chicken thigh + salt

press chicken

2 bunches swiss chard -> remove ribs and stems -> tear leaves into 3'' pieces

cut thicker ends of the stem on diagonal 1'' pieces

vinaigrette:

1 shallot sliced + 1tsp lemon zest + 2tbsp lemon juice + 1tbsp white wine vinegar + 1/2 tsp crushed cumin seeds

salt

skillet 1tbsp oil medium hih

chick thigh 5 mins unitl golden brown underneath

turn 5 mins unitl golden brown on the other side

transfer to cutting board; reserve the pan juice

rest 5 mins, cut into 1'' pieces

pan juice + 4tbsp oil + vinaigrette

boiling water + salted generously + swiss chard stems 2 mins until slightly tender

vinaigrette + stems, toss well

swiss chard leaves 15-30sec until just wilted and bright green

let cool, sqeeze out the liquid

vinaigrette + leaves + 6 medjool dates,pitted and chopped, olives, chicken

toss

serve drizzle with oil and top with almonds

Comments

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