Annie Mahle, from the schooner J&E Riggin, is out with a new cookbook.

Pan-seared Chicken Thighs and Kale with Bulgur
Serves 4 to 6
2 1⁄4 pounds skin-on, bone-in chicken thighs; about 6 thighs
1 cup Creamy Pumpkin Sauce
2 tablespoons fresh lemon juice; about 1⁄2 lemon
3 tablespoons tamari
3 tablespoons balsamic vinegar
2 tablespoons canola oil
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground cumin
pinch kosher salt (plus more for kale and bulgur)
several grinds fresh black pepper
8 ounces kale, stems removed and coarsely chopped; about 8 cups
11⁄2 cups water
11⁄2 cups bulgur
Marinate the chicken with lemon juice, tamari, and balsamic vinegar for at least 30 min¬utes. Make the Creamy Pumpkin Sauce. When the sauce is finished, rinse and dry the skillet well and return to medium-high heat. Add the canola to the pan and then carefully lower the chicken into the pan skin-side down. Cover with a lid to reduce the splatter initially. When the oil has calmed down, lift lid and sprinkle with cinnamon, cumin, pinch of salt, and pepper. Pan-sear each side for 12 to 15 minutes per side or until an internal thermometer reads 170°F when inserted into the thickest part of the flesh. When the chicken is done, transfer to a platter and cover with aluminum foil.
Using the chicken fat and canola oil that remains in the skillet, carefully add the kale and turn with tongs. Sprinkle with a pinch of salt and pepper. Remove from pan when the kale is fully heated, bright green, but not yet wilted, about 2 to 3 minutes.
Bring water and 1⁄2 teaspoon kosher salt to a boil over high heat. Add the bulgur, reduce to a simmer over low heat and cover with a lid. Cook for 5 to 10 minutes or until the bulgur has absorbed all of the water. Remove from heat and keep covered until ready to serve. Serve the chicken over a bed of bulgur and kale with the Creamy Pumpkin Sauce.

Creamy Pumpkin Sauce
Makes 4 cups
1⁄2 cup sun-dried tomatoes packed in oil
1 cup diced onion; about 1 small onion
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground cumin
1⁄2 teaspoon kosher salt
several grinds fresh black pepper
2 tablespoons minced garlic; about 2 cloves
11⁄2 cups pumpkin puree (fresh or canned)
2 cups chicken broth
leaves from 1 sprig fresh basil
1⁄2 cup half and half or heavy cream
Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil from the sun-dried tomatoes and then the onion, cinnamon, cumin, salt, and pepper to the skillet. Sauté the onion until translucent, about 10 minutes. Add the garlic and sun-dried tomatoes and sauté for another 30 seconds to 1 minute. Add the pumpkin puree, chicken broth, and basil and bring to a simmer. Simmer and stir for 5 to 10 minutes, remove from heat, and add the half and half. Transfer sauce to a blender and process carefully with a loose lid, holding a towel over the lid.
Serve over Pan-seared Chicken Thighs and Kale with Bulgur. Freeze remaining sauce for pasta or soup another night.