Crispy Curried Chicken Thighs With Wilted Greens - Master recipes

Ingredients

• For the Chicken: -
• 6 bone-in skin-on chicken thighs (about 2 pounds) -
• 2 tablespoons curry powder (I used a Vindaloo Powder from Frontier Foods) -
• 1/2 teaspoon salt -
• 1/2 teaspoon pepper -
• 1 tablespoon olive oil  -
• For the onions: -
• 1 tablespoon olive oil -
• 1/2 yellow onion sliced thinly length-wise -
• 2-inch piece of ginger, peeled and minced (about 1 tablespoon) -
• 2 cloves garlic, finely minced -
• 1/3 cup chicken broth or water -
• 6 to 8 cups of greens (like beet greens, kale, chard, baby spinach, arugula, or any combination) -
• lemon wedges, to serve (optional) -
• Fresh chopped herbs, like cilantro or parsley, to garnish (optional) -
• Sliced green onions, to garnish (optional) -
• To serve: -
• Chopped fresh herbs -
• Green onion -