In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lemon chicken with sweet smoked paprika and kale

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories, Protein Plus

2 Servings, 510 Calories/Serving

30–40 Minutes

This one-pan dish gets big, bold flavor from a traditional Moroccan combination of fresh herbs and spices. Consider it a quick-cooking tagine. A short simmer keeps the chicken juicy and suffuses it with the seasonings.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

10 ounces boneless skinless chicken thigh pieces
1 lemon
1 yellow onion
Peeled fresh garlic
Fresh ginger
Fresh cilantro
Fresh flat-leaf parsley
1 teaspoon sweet smoked paprika
1 cup chicken stock
1 bunch kale

Nutrition per serving

Calories 510, Total Fat 33g (42% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 670mg (29% DV), Total Carb. 25g (9% DV), Fiber 6g (21% DV), Protein 32g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the lemon and chicken

Pat the chicken dry with a paper towel; season generously with salt and pepper.
Cut the lemon into ¼-inch-thick rounds.

In a pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning a few times, until golden brown but not yet cooked through, 4 to 5 minutes. Transfer the chicken to a plate.
While the chicken cooks, prepare the onion.

Cook the onion

Peel and thinly slice the onion.
Peel and finely chop enough garlic to measure 1 teaspoon.
Peel and finely chop or grate the ginger.

In the same pan used for the chicken, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the onion slices, season with salt, and cook, stirring often, until softened and starting to caramelize, 6 to 8 minutes.
While the onion cooks, prepare the herbs.

Prep the herbs; finish the chicken

Coarsely chop the cilantro.
Strip the parsley leaves from the stems; coarsely chop the leaves.

Stir the garlic, ginger, and paprika into the onion slices and cook over medium-high heat until fragrant, about 30 seconds. Return the chicken to the pan with the lemon slices and half the cilantro and parsley, reserving the remaining herbs for garnish.
Pour in the chicken stock and ½ cup water and stir to coat. Bring to a boil, reduce to a vigorous simmer, cover, and cook until the lemon slices are softened, the chicken is cooked through, 3 to 5 minutes.
While the chicken simmers, prepare the kale.

Cook the kale

Strip the the leaves from the kale stems; coarsely chop the leaves.

Stir the kale into the chicken and season with salt. Cover and cook until the kale is slightly wilted, 3 to 5 minutes (if you prefer more tender kale, cook 2 to 3 minutes longer). Remove from the heat, and season to taste with salt and pepper.

Serve

Transfer the chicken and kale to individual plates. Garnish with the remaining parsley and cilantro and serve.

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