Herb Your Enthusiasm
Roast Chicken Thighs with a Basil, Mint, and Nasturtium Crust over Purslane-Mustard Green Purée
1 hour 10 minutes
Serves 4
DinnerMediterraneanGluten-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
This Mediterranean-inspired chicken dinner puts your wild greens to work in two starring roles: a fragrant crust and a lush, silky purée. You’ll learn how to coax maximum flavor from delicate herbs and power greens, without letting their color or character fade into the background.
Equipment needed
- food processor
- ovenproof skillet
- blender
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400°F. Pat the chicken thighs dry, then season them on both sides with 2 teaspoons kosher salt and 1 teaspoon black pepper. Set aside.
- 02In a food processor, pulse together the basil, mint, and nasturtium leaves with 2 tablespoons olive oil, 2 cloves minced garlic, and 2 teaspoons lemon zest until a coarse, thick paste forms.
- 03Rub the herb paste generously over the top (skin side) of each chicken thigh, pressing it into the skin to form a crust.
- 04Heat the remaining 2 tablespoons olive oil in a large, ovenproof skillet over medium-high. When hot, add the chicken thighs skin-side down and sear for 4 minutes, until the crust is fragrant but not browned. Flip, then transfer the skillet to the preheated oven.
- 05Roast the chicken for 22 to 25 minutes, or until the internal temperature reaches 170°F and the herb crust begins to crisp. Remove from oven and let rest 8 minutes before slicing.
- 06While the chicken roasts, melt the butter in a medium saucepan over medium heat. Add the remaining 2 cloves minced garlic and sauté for 1 minute until fragrant.
- 07Stir in the diced Yukon Gold potato and cook for 2 minutes. Add mustard greens, purslane, and chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook 10 to 12 minutes, until the potato is tender and greens are wilted.
- 08Transfer the mixture to a blender. Blend until completely smooth, adding a splash of water if needed for a silky texture. Stir in lemon juice and season with salt and pepper to taste.
- 09To serve, spread a generous pool of the wild green purée on each plate. Slice the rested herb-crusted chicken and arrange over the purée. Garnish with extra basil, mint, or nasturtium leaves if you have them left.
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