Chicken, Olive and Kale Stew

This hearty stew is redolent with fragrant warm spices and briny olives, while a burst of lemon and herbs at the end brightens the flavor. One pound of kale leaves might sound like a lot, but a short braise in the pot softens the tough leaves and reduces them into a silky backdrop for the chicken and potatoes. The recipe makes enough for plenty of leftovers, in fact, the stew tastes better the next day when the flavors have had a chance to meld.

1/8 teaspoon dried ginger

1/8 teaspoon turmeric

1/8 teaspoon cumin

1/4 teaspoon garlic powder

1/8 teaspoon smoked paprika

1/2 teaspoon salt

1/8 teaspoon black pepper

1 whole chicken, backbone removed and cut into pieces

Olive oil

1 red onion, sliced

1 1/2 pounds Yukon gold potatoes

Chicken stock

1 pound kale, chopped

1 cup pitted green olives, such as Castelvetrano

1 lemon, zested and juiced

1/4 cup fresh parsley, tarragon and dill, chopped

Preheat oven to 375°F. Place the ginger, turmeric, cumin, garlic powder, smoked paprika, salt and pepper in a small bowl and stir to combine. Rub the spice mixture all over the chicken pieces.

Heat a chef's oven over medium heat. Once the pot is hot, add enough olive oil to lightly coat the bottom. Sear the chicken in batches, placing the pieces skin side down in the pot. Cook on one side until it is browned and easily releases, about 5 minutes. Flip and cook on the other side, about 5 minutes longer.   Remove the chicken from the chef's oven and set aside on a plate.

Add the red onion to the pot and sauté until slightly softened, about 2 minutes. Add the potatoes and just enough chicken stock to cover. Arrange the chicken pieces on top of the potatoes, along with any accumulated juices. Cover chef's oven with the lid and place in the preheated oven. Roast until the chicken is cooked through and reaches an internal temperature of 165°F, about 30 minutes.

Remove the pot from the oven and add the kale and olives. Stir to combine with the rest of the stew. Cover and return the pot to the oven for an additional 10 minutes.

Remove from the oven and stir in the lemon juice. Season the broth to taste with additional salt and pepper if desired.

Meanwhile, combine the lemon zest and herbs in a small bowl.  Garnish the stew with the herb mixture right before serving.