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Fideos with Chicken Thighs and Kale
Ingredients
  • 2½ tsp. kosher salt, divided, plus more
  • ¼ tsp. plus 1 Tbsp. hot smoked paprika, divided
  • 2 lb. skin-on, bone-in chicken thighs (4 to 6)
  • 6 Tbsp. extra-virgin olive oil, divided
  • 8 oz. spaghetti (preferably thin spaghetti)
  • 2 medium onions
  • 6 garlic cloves
  • 4 oil-packed anchovy fillets
  • ¼ cup tomato paste
  • 1 bunch Tuscan kale
  • 1 lemon
  • ⅓ cup Castelvetrano olives
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