Braised Paprika Chicken Thighs and Dandelion Greens

Because fat and bitter were made for each other. <3 (Note: pictured here are two servings of leftover chicken made with dandelion greens— the following recipe is for 4 servings.)

Ingredients:

I. Braised Chicken Thighs

  • 4 chicken thighs with bone and skin
  • 1 Herbed Garlicky Lemon Olive Oil Cube
  • 2-4 cups Veggie-Scrap Soup Stock, scraps removed
  • 1 Tbsp paprika
  • 1 Tbsp dried parsley
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1/2 Tbsp ground white pepper (can sub with black pepper)
  • 1/2 Tbsp smoked paprika
  • 1/2 tsp of salt (plus more to taste)

II. Braised Dandelion Greens

  • 4-6 cups fresh dandelion greens, rinsed and cleaned
  • 1/4 cup green onions (about one sprig)
  • Water for braising, about 2 cups (plus additional if needed)

Special equipment: kitchen tongs

Inactive prep time: 1 hour
Active prep time: 30 minutes
Yields: 4 servings

Preparation:

  1. Prep the chicken: in a large bowl, combine the paprika, dried parsley, garlic powder, onion powder, white pepper, smoked paprika and salt.
  2. Heat the garlicky-olive oil cube in a large skillet over medium heat. While the cube is melting, place the chicken thighs in the bowl with seasonings and rub the seasonings onto the thighs, coating thoroughly.
  3. Use kitchen tongs to place each chicken thigh skin-side-down onto the skillet: brown on one side for about 5 minutes, then flip and brown the other side for 5 additional minutes. (Tip: add a dash of water to the pan as the chicken cooks to scrape and prevent any seasonings from blackening and becoming carcinogenic.)
  4. Add the veggie scrap stock to the skillet, enough to half-submerge the chicken thighs: up to 4 cups. Cook on high heat for 5 more minutes until the stock is boiling and bubbling, then cover the skillet with a lid and bring the heat down low to a simmer. Simmer the chicken for 1 hour.
  5. About 15 minutes before the chicken is ready, chop the dandelion greens and green onions into small pieces, then place in a separate pan. (Tip: to check if chicken is done, stick a fork through and see if the inner flesh is still pink. If it is white, it is completely cooked through.)
  6. Add about 2 cups of water to the pan (or more if needed) to just submerge the dandelion greens. Cook on high for about 10 minutes, covering with the pan with a lid.
  7. Remove both greens and chicken from their respective pans. Plate chicken directly on top of greens; serve and enjoy!

Yasmine’s notes:

This dish practically melts in your mouth and gives such a nurturing feeling to eat. When the so-bitter-it’s-almost-TOO-bitter braised dandelion greens meets the so-fat-it’s-almost-TOO-fattening chicken thighs with skin, the two powerful extremes balance each other out to make a perfectly harmonious dish. You really won’t need to pair it with much else, I find!


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