Roast Chicken Thighs with Rice and Kale

Tonight, three separate dishes came together to make a great meal: roast chicken thighs, rice with vermicelli and sautéed kale.

I followed Nigella Lawson’s recipe for roasting the chicken thighs. Her recipe first appeared in How To Eat – one of my favourite cookbooks of all time – and reappeared in another form in Nigella Kitchen. All I was required to do was to marinate bone-in chicken thighs in a mixture of olive oil, lemon juice and garlic before roasting them in a hot oven for 45 minutes. So easy, super delicious.

While the chicken was roasting, I prepped the kale and prepared the rice. The recipe for the rice, or Roz bil Shaghria (Rice with Vermicelli), is by Claudia Roden and comes from her book, The New Book of Middle Eastern Food. According to Claudia Roden, it is the most popular everyday Arab rice dish and my husband and I loved it. My children, on the other hand, could hardly bear to eat it, which is so strange since I know for a fact that they love rice. I suppose such oddities coming from them at the dinner table should not be surprising to me anymore since I have four years of experience raising my daughter, who is possibly one of the world’s pickiest eater. But the truth is, it still annoys the s@*!# out of me!

Lastly, the kale – cooked the way I often cook greens: simply sautéed in olive oil, a smashed clove of garlic and a generous pinch of red pepper flakes.

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