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Golden Chicken & Kale

  • Author: Alaena Haber
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x



  • 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


  1. 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.
  2. 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.
  3. Transfer chicken to a plate to keep warm. Add chopped kale leaves and toss in the coconut-turmeric sauce.
  4. Return to a boil over medium-high heat and cook for 8-10 minutes until the kale is very tender.
  5. Serve chicken thighs over kale with leftover sauce poured on top.