Moroccan Chicken Kale Salad
Ya’ll know I have a think for bowls. But I mean, it’s just so easy. If it fits, it goes into a bowl! Here we’ve got my absolute favorite thigh recipe, the OTCB Moroccan chicken, kale, marinated chickpeas, and some fresh tomatoes. It doesn’t get any easier, but this is PACKED with flavor!
Marinated Chickpeas:
1 can chickpeas/garbanzo beans
Avocado oil
Salt
Pepper Chipotle Powder
Garlic Powder
Chili Powder
Oregano
*mix together and allow it to sit for 10 minutes
Kale Salad:
Shredded Kale
Olive Oil
Lemon Juice
Salt
*mix together and allow it to sit for 10 minutes
Ingredients:
1 lb chicken thighs
Salt
Garlic powder
Hot smoked paprika
Avocado oil
The How To:
Heat up a cast iron skillet to a medium high heat. Pat dry your chicken thighs with a paper towel, to absorb all the moisture. You want to do this in order to get the chicken a bit crispy. Then season each side with salt, garlic powder, ras el hanout, and smoked paprika. Once your pan is hot, add your avocado oil and slowly place your chicken in the pan. Be sure to leave it alone once it’s down. This is how you create a nice little crust. Cook for about 4-6 minutes each side (this will depend on how larger and thick your thighs are). Once the chicken is done cooking, remove from the heat and allow it to rest for a few minutes before cutting into it.
