Healthy kale, chicken thighs and bright lemon flavor combine to make a wonderful and fresh dish.Based on Palero running momma food blog
Recipe by: Jen Stone
Cook Times
Active Prep5
Hands-On Cook5
Hands-Off Cook30
Passive0
Total Time40 minutesminutes
Recipe Serving Size10
Cooking Tools Required
Can Opener, Cutting board, Grater, Measuring cups and spoons, Meat Thermometer, Oven, Saucepan, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove
Ingredients
10bone-in skin-on chicken thighor drumstick or chicken breast or a mix
1 1/2teaspoonKosher salt
1teaspoonfreshly ground black pepper
1 ¼teaspoondry oregano
1 ¼teaspoonpaprika
4tablespoonavocado oilor ghee
4clovegarlicminced
1 ¼cuplow sodium chicken stock
7ouncecanned full-fat coconut milkfull fat or coconut cream
2 ½tablespoonnutritional yeastoptional for flavor
1tablespoonlemon zestfor 10 servings, use one lemon
2 ½tablespoonfresh lemon juice
5cupkalechopped
¼teaspoondry thyme
¼teaspoonground sage
1tablespoonlemon zestAdditional lemons and lemon zest for garnish
Instructions
Preheat oven to 425 degrees. Season chicken with salt, pepper, paprika, and oregano.
Heat a large and oven proof skillet over medium high heat. Add oil or ghee
Add chicken skin side down, Searing both sides until golden brown. Set aside on a plate. Lower heat to medium low.
Add garlic and cook until fragrant. Stirring often. Stir in broth, coconut milk, nutritional yeast, lemon juice, and zest. Bring to a boil, reduce heat, and cooking, stirring for 3-5 minutes.
Add kale and coat with sauce. Stir just to wilt kale. Place chicken back in skillet, nestling it in pan.
Place skillet in oven and cook 18-20 minutes or until chicken reaches 165 degrees F.
Garnish with lemon zest and lemon wedges.
Reheating Instructions
To reheat, place In a baking pan and cover with foil. Reheat 10-15 minutes or until chicken reaches 165 degrees F.