• 1 tsp cumin
  • ½ tsp black pepper, divided
  • 4 skin-on, bone-in chicken thighs (about 1 3/4 lb.), patted dry with paper towels
  • 1 tbsp olive oil
  • 1 medium red onion, sliced
  • 5 garlic cloves, thinly sliced
  • 8 oz stemmed, torn kale
  1. Preheat oven to 450°F.
  2. Combine cumin with ¼ teaspoon pepper and sprinkle evenly over both sides of chicken.
  3. Heat a large cast iron pan over medium heat. Add olive oil and swirl to coat. Once hot, place chicken skin-side down. Cook 8 minutes or until skin is lightly browned. Remove the chicken from the pan and set aside.
  4. Add red onion, garlic, and remaining ground pepper to the pan drippings. Cook 3 minutes or until the onion is softened. Add half of kale and cover, cook 2 minutes or until lightly wilted. Stir in remaining kale, cover, and cook 2 minutes more.
  5. Stir and top with chicken, skin side up. Bake uncovered for 10 to 12 minutes, or until chicken is cooked through (an internal temperature of 165°F).