Spiced Chicken Thighs with Salchichón
1/3 cup olive oil, divided
1 1/2 tsp chopped fresh thyme
1 1/2 tsp smoked paprika
3/4 tsp ground cumin
1/4 tsp turmeric
3/4 tsp salt
1/2 pepper, divided
12 bone-in, skin-on chicken thighs
2 bunches Swiss chard
1 pkg (4 oz) Campofrio Sliced Salchichón, chopped
4 cloves garlic, minced
1/4 tsp chili flakes, or to taste
1/4 cup chopped fresh parsley
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
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.