Piri-Piri Chicken Stew with Kale

bonappetit.com

Samantha Skaar

2 large red bell peppers, cut into 3" pieces

1 medium onion, thinly sliced

2 Fresno chiles, halved crosswise

3 red Thai chiles, halved crosswise

5 garlic cloves

3 Tbsp. extra-virgin olive oil, plus more for drizzling

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more

Zest and juice of 1 lemon

2 Tbsp. apple cider vinegar

1 Tbsp. paprika

1 tsp. dried thyme

½ tsp. dried oregano

1 tsp. freshly ground pepper, divided

3 lb. skinless, boneless chicken thighs, cut into 3" pieces

1 bunch Tuscan kale, ribs and stems finely chopped, leaves coarsely chopped

1 13.5-oz. can unsweetened coconut milk

2 tsp. honey

Sliced red chiles, toasted bread, and lemon wedges (for serving)

Directions at bonappetit.com

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