Turmeric Braised Chicken Thighs

1

Preheat the oven to 375

2

In a dutch oven or oven safe pan on medium heat, melt the coconut oil and pat dry your chicken thighs. Season with salt and pepper and add to the hot pan, skin side down. Cook the chicken for 3-5 minutes on each side until browned and remove from the pan.

3

Next add your onion and cook until translucent. Then add your minced garlic, ginger and spices and saute until fragrant.

4

Add the can of coconut milk and chicken thighs back to the pan. Make sure to scrape any brown bits from the bottom of the pan.

5

Cover your pan and transfer to the oven for 30 minutes or until the internal temperature of the thighs reads 165 degrees F.

6

Add the chopped kale and place the pan back in the oven until kale has wilted (about 3 minutes). Stir everything together until kale is incorporated into the dish.

7

Serve the dish over rice and garnish with toasted coconut shreds, cilantro and lime juice.

8

Optional for serving: Rice, toasted coconut, lime juice and cilantro.