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chicken thigh bottoms Serrano chiles lime juice garlic allspice nutmeg thyme kosher salt red kale tops ham unsalted butter kosher salt
Viewed: 57 - Published at: 4 years agoIngredients
- 4 chicken thigh and leg qaurters
- 10 ramp bottoms, white only greens reserved
- 2 serrano chiles
- 2 tablespoons fresh lime juice, plus more for basting
- 3 garlic, cloves
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 1/2 teaspoons dried thyme
- kosher salt and fresh ground black pepper
- 2 bunches red kale, 1 1/2 lbs., rinsed and cut into ribbons
- resrved ramp tops
- 2 ounces smoked ham, small dice
- 4 tablespoons unsalted butter
- kosher salt and fresh ground pepper
Method
- Combine the ramps, chiles, 2 tablespoons of lime juice, garlic, allspice, nutmeg and thyme in a food processor and make it into a paste adding more lime juice if you need to.
- Season the chicken with salt and fresh ground pepper. Rub the paste all over the chicken and set the chicken on a tray and cover. Let marinate for 2 hours at least but 24 hours would be the ultimate.
- Preheat the oven to 325 degrees. Place a enameled Dutch oven over medium heat and ad the ham and butter. Once it starts to spit and sizzle add the ramp greens and season with salt and pepper. Add the kale and turn it with tongs until it starts to wilt. Cover it and slide it into the oven.
- Place the chicken on a sheet tray and slide it into the oven next to the kale. Set the timer for one hour. Baste the chicken with the extra lime juice about every 20 minutes.
- Remove the greens and the chicken. Turn the oven to broil. Once the broiler is heated slide the chicken in and broil until the tops are crispy and delicious, keep a close eye cause it will burn lickity split.
- Place the kale onto a large platter and arrange the chicken attractively on top. Pour any juices from the roasting pan across the top of the chicken and serve.
