• 10 bone-in skin-on chicken thigh
• 1 1/2 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 1 ¼ teaspoon dry oregano
• 1 ¼ teaspoon paprika
• 4 tablespoon avocado oil or ghee
• 1 ¼ cup low sodium chicken stock
• 7 ounce canned full-fat coconut milk full fat or coconut cream
• 2 ½ tablespoon nutritional yeast optional for flavor
• 1 tablespoon lemon zest for 10 servings, use one lemon
• 2 ½ tablespoon fresh lemon juice
• 5 cup kale chopped
• ¼ teaspoon dry thyme
• ¼ teaspoon ground sage
• 1 tablespoon lemon zest Additional lemons and lemon zest for garnish

• 3 boneless skinless chicken breast sliced in half horizontally
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 egg use white only, beaten
• 1 1/2 cup unsalted pistachios chopped
• 4 tablespoon extra virgin olive oil

Optional garnish:

• 2 tablespoon fresh parsley chopped

• 3 pound cod fillet or pollock or other white fish
• 2 teaspoon mustard seeds
• 4 teaspoon ghee or butter or avocado oil
• 27 ounce canned full-fat coconut milk
• 2 teaspoon tamari sauce gluten-free soy
• 3 lime
• 1 teaspoon maple syrup to taste
• 26 ounce broccolini

FOR THE SPICE PASTE

• 3 teaspoon ground turmeric
• 2 teaspoon ground cumin
• 2 onion large halved
• 2 fresh red chili double if you want more kick
• 4 clove garlic
• 2 ½ inch fresh ginger piece
• 1 ½ ounce fresh cilantro leaves and stalks kept separate – use the stalks only in the paste (reserve the leaves for later)
• 2 tablespoon water