Scale
Ingredients
- 1 tbsp coconut oil
- 2 lbs chicken thighs
- 3/4 cup coconut milk
- 2 tbsp honey
- 1/2 tbsp apple cider vinegar
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 2 bunchs kale, leaves chopped and stems discarded
Instructions
- Heat coconut oil in a large deep sauté pan over medium-high heat. Cook chicken on each side for 2-3 minutes until golden brown.
- Meanwhile, whisk together the coconut, honey, turmeric, cinnamon, garlic, and sea salt. Pour over the chicken, bring to a boil, then reduce the heat to medium-low to maintain a simmer. Cover the pan with a lid and cook for 20 minutes to develop the flavors and tenderize the chicken.
- Transfer chicken to a plate to keep warm. Add chopped kale leaves and toss in the coconut-turmeric sauce.
- Return to a boil over medium-high heat and cook for 8-10 minutes until the kale is very tender.
- Serve chicken thighs over kale with leftover sauce poured on top.