Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 2 tablespoons tahini, 1 tablespoon kosher salt, 1 tablespoon light brown sugar, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper in a small bowl to create the curing mixture.

2. 2

   Pat 4 boneless, skinless chicken thighs dry with paper towels, then generously rub the tahini curing mixture all over each chicken thigh.

3. 3

   Place the rubbed chicken thighs in a shallow dish, cover tightly with plastic wrap, and refrigerate for 12 hours to cure the chicken.

4. 4

   After the chicken has cured, preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Peel and dice 2 large sweet potatoes into 1/2-inch cubes, and thinly slice 1/2 a red onion.

5. 5

   Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat, add the cured chicken thighs and sear for 4 minutes per side until golden brown, then transfer the skillet to the preheated oven and bake for 15-20 minutes, or until an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) is reached.

6. 6

   While the chicken bakes, in another large skillet, heat 1 tablespoon olive oil over medium heat, add the diced sweet potatoes and sliced red onion, and sauté for 8-10 minutes until softened, then stir in 2 tablespoons maple syrup and 1 tablespoon apple cider vinegar, cooking for another 2 minutes until slightly caramelized.

7. 7

   In the same skillet after the sweet potatoes are done, add 2 cups of chopped fresh kale with 1/2 tablespoon olive oil, and cook for 3-5 minutes until the kale is crispy, seasoning with a pinch of salt and pepper.

8. 8

   Serve the cooked Tahini-Cured Chicken Thighs immediately alongside the maple sweet potato hash and crispy kale.