Chicken Thighs with Kale

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6 to 8 chicken thighs, depending on the size

Salt

1 tablespoon olive oil

Pinch paprika

4 cloves garlic, peeled

2 Fresno chiles, sliced in rings

1 Spanish onion, sliced

1/2 cup Marcona almonds 

2 bunches kale, rinsed, dried and roughly chopped

1 fresh bay leaf

1/2 cup chopped fresh parsley

Zest of 1 lemon