May 17, 2020
Combine pasta, sliced chicken sausage, lemon zest, sliced garlic, olive oil, salt, and 4 1/2 cups water in a large pot over high heat. Once the water is boiling, reduce heat to medium-high and set a timer for 10 minutes. Stir occasionally to keep the pasta from sticking to the bottom of the pot.
After 10 minutes, add the kale and lemon juice and cook for an additional 2-3 minutes, until the pasta is al dente and about 90% of the water is gone and a thick sauce has formed, then remove the pasta from heat.
Add fresh cracked black pepper, parmesan cheese, and red pepper flakes, capers and toss to combine. Serve immediately.
Preheat an oven to 475 degrees Fahrenheit.
In a small bowl, prepare the spice rub by combining the salt, cumin, paprika, turmeric, cayenne, and black pepper. Stir in 1 tablespoon of olive oil, 1 tablespoon of melted butter and garlic.
Cut the lemon in half and set one half aside. Cut the remaining half into thin slices, then arrange the slices in a single layer on a rimmed half sheet pan. Scatter the onion wedges over the lemons, then drizzle 2 teaspoons of olive oil over the onions.
Sprinkle the pan with 1/4 teaspoon of salt and 1 teaspoon turmeric.
Brush the spice mixture evenly onto the chicken pieces. Place the chicken on the pan, skin side up.
Transfer the pan to the preheated oven and roast for 30-40 minutes, until the chicken reaches an internal temperature of 165 degrees and the juices run clear.
Scatter the pan with the olives and cilantro leaves. Squeeze the juice from the remaining half lemon onto the chicken. Serve warm with couscous and soft bread.