Spiced Chicken Thighs with Salchichón

Directions:

Chicken thighs spiced with smoky paprika and chili flakes are served on sautéed Swiss chard spiked with mild salchichón sausage for an elegant entree.

Prep Time: 15 minutes
Total Time: 1 hour, 10 minutes
Serves: 6

Preheat oven to 400°F.

Combine 3 tbsp olive oil, thyme, paprika, cumin, turmeric, salt and 1/4 tsp pepper. Rub mixture all over chicken thighs. Place chicken, skin-side up on foil-lined baking sheet. Roast for 35 to 40 minutes or until crisp, juices run clear and internal temperature reaches 165°F.

Meanwhile, cut stems from Swiss chard and cut into 1/2-inch thick pieces. Coarsely chop leaves. Heat remaining olive oil in large skillet over medium heat; cook salchichón, stirring, for 3 minutes or until starting to crisp around the edges. Add Swiss chard stems, chili flakes, and remaining pepper; sauté for 5 minutes or until stems are tender-crisp. Add garlic and sauté for 30 seconds or until fragrant. Add Swiss chard leaves and sauté for 2 minutes or until wilted.

Serve chicken thighs on top of Swiss chard mixture. Sprinkle with chopped parsley.

Tip: For extra flavor, rub chicken with spice mixture, cover and refrigerate for up to 24 hours before roasting.