Careme

Instructions

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1. 1.

   Pat 12 ounces boneless skinless chicken thighs dry and unfold them so they lie flat. Season both sides with 3/4 teaspoon fine sea salt and 1 teaspoon ground sumac. Let stand while you prepare the other ingredients.

2. 2.

   Strip the tough stems from 1 large bunch organic lacinato kale, yielding about 8 ounces leaves. Wash and slice the leaves into thin ribbons. Peel and mince 2 garlic cloves. Zest and juice 1 medium lemon, measuring 1 teaspoon zest and 2 tablespoons juice.

3. 3.

   Rinse 1/2 cup dry quinoa in a fine-mesh strainer. Put it in a small saucepan with 1 cup water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, and reduce the heat to low. Simmer for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.

4. 4.

   Meanwhile, make the lemon-sumac dressing by whisking together:

   • 1 tablespoon olive oil
   • 1 tablespoon lemon juice
   • 1 teaspoon lemon zest
   • 1 teaspoon ground sumac
   • 1/4 teaspoon ground black pepper
5. 5.

   Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–7 minutes per side, adjusting the heat to prevent scorching, until browned and the thickest part reaches 170°F. Transfer to a clean plate and rest for 5 minutes.

6. 6.

   While the chicken rests, reduce the skillet heat to medium and add 1 teaspoon olive oil and the minced garlic. Stir for 30 seconds. Add the prepared kale, 1/4 teaspoon fine sea salt, and 3 tablespoons water. Cover and cook for 3 minutes, then uncover and toss for 1–2 minutes until tender and the liquid has mostly evaporated. Stir in 1 tablespoon lemon juice.

7. 7.

   Divide the quinoa between two bowls and arrange the garlicky kale alongside it. Slice the rested chicken across the grain and place it on top. Spoon the lemon-sumac dressing over both bowls and serve.

Want more detail? See the temperature guide.