Roast Chicken Thighs with Baby Red Choi, Pomegranate and Walnuts

Yield: 4 servings

• 1 lb bone-in, skin-on chicken thighs
• Salt
• Black pepper
• 1 tablespoon extra virgin olive oil
• ¼ cup pomegranate seeds
• ½ cup walnuts, toasted and roughly chopped
• 2 tablespoons parsley, chopped
• 1 tablespoon diced shallot
• 1 tablespoon red wine vinegar
• ¼ cup extra virgin olive oil
• Big handful of baby red choi
• Lemon juice
• Roasted potatoes or squash to serve

Step 1:

Season the chicken thighs all over with salt and pepper. Let them sit for at least 15 minutes and up to overnight to let the seasoning absorb. When ready to cook, heat a cast iron pan just big enough to hold the chicken without overlapping to medium low. Pour in the 1 tablespoon of olive oil and arrange the chicken thighs skin-side down, cook for 20-30 minutes, very slowly so the skin renders completely, if the skin is getting too brown too quickly, turn the heat down to low. Flip the thighs over when the skin is crisp and golden brown, the meat should be 85% cooked at this point, finish cooking the chicken slowly on the meat side for another 10-15 minutes. The chicken is fully cooked when you stick a small knife in the thickest part all the way to the bone, and  no pink juices come out. Remove the chicken from the pan and let cool on a tray.

Step 2: 

In a small bowl, cover the diced shallot with the red wine vinegar to macerate for 10 minutes, then add the walnuts, a pinch of salt, pomegranate seeds, chopped parsley and olive oil, stir and set aside. Toss the baby red choi with a little pinch of salt, a splash of olive oil and a squeeze of lemon. 

Step 3:

Arrange the baby red choi on a platter, place the chicken thighs and potatoes or squash on top of the greens, then spoon the pomegranate salsa over everything. Enjoy the fall colors!