• 1 Pack Chicken Thighs
• 1 cup Plain Yogurt
• 1 Blood Orange
• ½ Lemon
• 2 Tbsp chopped Oregano
• 1 bunch Kale, stems removed and chopped
• 1/2 tsp Chili Powder
• 1 tsp Paprika
• 4 Tbsp Olive Oil
• Sea Salt and Pepper

In a medium bowl, whisk the yogurt with the zest and juice of one orange, the chili powder, paprika, ½ teaspoon of sea salt and ¼ teaspoon of black pepper. Place the chicken in the bowl and toss well with the mixture to combine. Let rest in the refrigerator for at least one hour, and ideally overnight.

Preheat the oven to 375 degrees. Remove the chicken from the marinade, wipe off any excess yogurt (a little bit of yogurt remaining is ok!) and sprinkle with the chopped oregano.  Heat a large skillet over medium-high heat. Once the skillet is hot, add two tablespoons of olive oil. Reduce heat to medium and place the chicken in the pan, skin side down. Let the skin sear until it is golden brown, about 5 to 7 minutes. Turn the chicken over and place the pan in the oven to finish roasting, about 20-25 minutes more, or until the juices run clear and a thermometer reads 145-150 degrees.

While the chicken is in the oven, wash and dry the greens thoroughly. Heat the remaining olive oil in a sauté pan over medium heat. Add the kale and cook until they are just wilted and bright green. Season with sea salt, pepper and a squeeze of lemon juice. Pull the chicken out of the oven and let rest for five minutes; then serve.