Soba noodles in sesame dressing with fried chicken thighs

Ingredients:

• 8 small chicken thighs with skin and bones (about 1 kg)
• 2 teaspoons olive oil
• Half a bunch of Tuscan kale
• 8 Brussels sprouts (about 170 g)
• 2 tbsp. l. rice vinegar
• 170 g of buckwheat soba noodles
• 2 tbsp finely chopped pickled ginger + 1 tbsp brine
• 1 tbsp dark sesame oil
• 4 tsp. lightly salted soy sauce
• 1 small clove of garlic, grated
• 1 tbsp. white sesame seeds

Preparation:

1. Preheat the oven to 450°F (230°C). Heat a large oven-safe skillet over medium-high heat and add the olive oil. Season the chicken with salt and black pepper and place it skin-side down in the skillet. Cook, moving the thighs occasionally, until the skin is golden brown and crispy, about 10 minutes. Turn the chicken over, transfer the skillet to the oven, and bake until cooked through, 10-12 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Trim the kale and thinly slice the leaves; trim and thinly slice the Brussels sprouts. Combine the kale and Brussels sprouts in a large bowl with 1 tablespoon vinegar and a large pinch of salt; set aside for about 5 minutes.
3. Add the noodles to boiling water and cook according to package directions. Drain and run under cold running water to cool completely, then add to the vegetables.
4. In a small bowl, combine the remaining 1 tablespoon vinegar, pickled ginger and brine, sesame oil, soy sauce, garlic, a pinch of salt, and some freshly ground black pepper. Drizzle the dressing over the noodle and vegetable mixture; toss well. Add half the sesame seeds and toss; season with salt and pepper to taste. Divide the noodles and chicken among bowls and sprinkle with the remaining sesame seeds.