Ingredients
Equipment
Method
- For the lemony kale salad: Whisk the lemon juice, Dijon mustard, lemon zest, red pepper flakes, 1 teaspoon salt, and several grinds of black pepper in a large bowl until combined. Slowly whisk in 3 tablespoons of the olive oil until smooth and emulsified. Add the kale and toss until well coated. Taste and adjust seasoning with salt and pepper if needed. Set aside at room temperature to marinate and soften for at least 15 minutes, or up to 8 hours in the refrigerator.
- Meanwhile, preheat your air fryer to 350 degrees F. Toss together the panko, remaining 2 tablespoons olive oil, a pinch of salt, and a few grinds of pepper in a 6- to 7-inch baking dish until evenly combined. Place the baking dish in the air fryer basket and air fry until the panko are golden brown, stirring halfway through, 4 to 6 minutes. Remove the dish from the air fryer, stir in the Pecorino Romano, and set aside.
- For the chicken thighs: Preheat your air fryer to 400 degrees F. Pat the chicken dry between paper towels to help the skin get crispy. Rub the lemon zest onto the skinless side of each thigh and season with salt and pepper. Flip the thighs over, rub the olive oil onto the skin, and season each thigh with salt and pepper. Place the thighs in the air fryer basket skin-side up, leaving space between each piece. Air fry until the skin is crispy and the chicken is browned all over and cooked through, 22 to 25 minutes.
- For the salsa verde: Finely chop the capers, anchovy filets (if using), garlic, and a small pinch of salt with a sharp chef’s knife, mashing and scraping the mixture until it becomes a paste. Transfer to a small bowl and stir in the olive oil, vinegar, and lemon zest. Fold in the parsley, basil, and chives until thoroughly combined. Taste and adjust seasoning with salt and pepper if needed.
- To serve, toss the kale salad well, then top with the toasted panko and more grated Pecorino Romano. Transfer the chicken thighs to a dinner plate or serving platter and spoon the salsa verde over the top. Serve with the kale salad.
Notes
This recipe is adaptable for different dietary needs. For gluten-free, ensure your panko is certified gluten-free. For diabetes-friendly, focus on portion control and the natural flavors of the ingredients.