Olive oil, for drizzling
6 bone-in, skin-on chicken thighs
Salt and pepper
1 cup seedless grapes
1 bunch kale, washed and roughly chopped
1 yellow onion, sliced
1 can chickpeas, drained
A handful capers
A few splashes chicken stock
Juice of 1 lemon
2 tablespoons butter
A handful cilantro
4 to 6 peppedew peppers, chopped
3 tablespoons balsamic vinegar
Drizzle oil in a large skillet or cast-iron pan over high heat. Season chicken liberally with salt and pepper and place skin-side down in the pan. Sear for 4-5 minutes, flip the chicken and add the grapes.
In a medium-size Dutch oven, drizzle some oil. Once hot, add kale and onion, and sauté. Lower heat and add chickpeas, capers and a splash of chicken stock. Season with salt and pepper and cover. Let sit over low heat for 10-12 minutes or until kale becomes tender. Add the lemon juice, butter, a handful of cilantro and peppadews, and stir to incorporate. Add the cooked chicken and grapes to the pot.
Place the chicken pan back over the heat and add a few splashes of balsamic vinegar and another splash of chicken stock to deglaze the pan. Stir with a kitchen spoon to scrape the brown bits off the bottom. Pour the liquid over top of the chicken and kale.
Spoon the mixture into shallow bowls and finish with a dash of salt and pepper.