Ingredients
Equipment
Method
- For the lemony kale salad: Whisk the lemon juice, Dijon mustard, 1 teaspoon lemon zest, red pepper flakes, 1 teaspoon salt, and pepper in a large bowl. Slowly whisk in 3 tablespoons of olive oil until combined. Add the kale and toss to coat. Taste and adjust seasoning. Set aside at room temperature for at least 15 minutes, or refrigerate for up to 8 hours.
- Meanwhile, preheat your air fryer to 350 degrees F. Toss the panko with the remaining 2 tablespoons olive oil, a pinch of salt, and pepper in a 6- to 7-inch baking dish. Place the dish in the air fryer basket. Air fry until golden brown, stirring halfway through, 4 to 6 minutes. Stir in the Pecorino Romano and set aside.
- For the chicken thighs: Preheat your air fryer to 400 degrees F. Pat the chicken thighs dry with paper towels. Rub the 2 teaspoons lemon zest onto the skinless side of each thigh and season with salt and pepper. Flip the thighs, rub the skin with olive oil, and season with salt and pepper. Place the thighs in the air fryer basket, skin-side up, with space between each piece. Air fry until the skin is crispy and the chicken is cooked through, 22 to 25 minutes.
- For the salsa verde: Finely chop the capers, anchovy filets (if using), garlic, and a pinch of salt until a paste forms. Transfer to a small bowl. Stir in the olive oil, vinegar, and 1 teaspoon lemon zest. Fold in the parsley, basil, and chives. Taste and adjust seasoning.
- To serve: Toss the kale salad and top with the toasted panko and extra Pecorino. Place the chicken thighs on a plate and spoon the salsa verde over the top. Serve with the kale salad.
Notes
This recipe is perfect for a weeknight dinner or for entertaining guests. You can adjust the spice level in the kale salad by adding more or less red pepper flakes. If you don't have an air fryer, you can toast the panko in a skillet on the stovetop and roast the chicken thighs in the oven at 400 degrees F (200 degrees C) for about 25-30 minutes, or until cooked through.