Kitchen
Chicken with Kale and White Beans
Samar Maatouk
17-November-2021
Ingredients
2 tablespoons of olive oil
1 teaspoon paprika
Salt and pepper to taste
8 chicken thighs
1 and a half cups of chicken broth
1 tablespoon of mustard
2 tablespoons of butter
2 tablespoons of lemon juice
10 cups of chopped kale
1 and a half cups of white beans
Directions
Rub the chicken with paprika, salt and pepper, then cook in a frying pan with oil until golden on all sides. Remove from heat.
Put the broth in another pot on high heat with the mustard until boiling, then on a low heat until it thickens.
Remove from heat, then add butter until it melts. Add lemon juice, then the kale and beans.
Add chicken to the mixture and place again on low heat for 30 minutes.
Served with mashed potatoes or rice.
