Popular Conditions & Diets
Ingredients
12
Time
45m
Serves
4
Recipe by Fran Allen
Ingredients
12
Time
45m
Serves
4
1 tbsp
Coconut Oil
6
Bone In, Skin On Chicken Thighs
1 large
Spanish Onion
chopped
2 Tbsp
Ginger
grated
4
Garlic Cloves
grated
1 1/2 tsp
Dinner
Meal Prep
Turmeric Powder
1 tsp
Chili Flakes
2 tsp
Cumin
1/2 tsp
Sea Salt
1/4 tsp
Black Pepper
15 oz
Full Fat Coconut Milk
3 cups
Kale
chopped
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.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
