2 Tbsp vegetable oil
1 large onion, grated coarsely
2 cloves garlic, pounded to a puree in a mortar and pestle or chopped fine
8 skinless chicken thighs
2-3 cups chicken broth, homemade or low-sodium storebought
Kosher salt and fresh black pepper, to taste
2 cups (packed) ora pro nobis leaves (or purslane)
1/2 cup thinly sliced scallions green part only
Heat the oil in a Dutch oven or heavy pot. Fry the onion in the hot oil, stirring and regulating the heat to prevent burning. Cook 3-4 minutes or until deep golden brown. Stir in half of the garlic. Add the chicken thighs and sear on both sides in the onions. Skim off any excess oil and reserve.
Add the stock and bring to a boil. Then, reduce to a simmer, season with salt and pepper, and cook until the chicken is tender, 15-20 minutes. If the sauce seems overly thin, continue simmering to reduce to the desired consistency.
Meanwhile, wash and trim the ora pro nobis leaves, and julienne coarsely. Heat the reserved oil in a small frying pan, stir in the remaining garlic and fry 30 seconds, just until it begins to take on color. Add the ora pro nobis and sauté until wilted, adding a bit of stock if it seems too dry. Add the ora pro nobis and half the scallions to the chicken, stirring them into the sauce. Taste and adjust the seasonings. Sprinkle the remaining scallion greens over the top and serve with white rice, beans, polenta and sautéed collard greens.