50 min 2
Simple Coconut Lemongrass Chicken and Kale
Chicken is complemented by a light coconut and lemongrass infusion, which is married to kale in the end.
4 bone-in, skin-on free-range chicken thighs
5 garlic cloves, peeled
1 cup unsweetened coconut milk
¼ cup Golden Ghee
½ teaspoon ground cinnamon
1 lemongrass stalk, chopped
Freshly ground black pepper
3 cups torn kale leaves
Directions Preparing:10 minCooking:40 min
Step 1Preheat the oven to 450°F.
Step 2Place the chicken thighs in a cast iron or ovenproof skillet. Wedge the garlic cloves between the thighs.
Step 3In a small microwave-safe bowl, combine the coconut milk, ghee, and cinnamon and microwave for 15 seconds to melt the ghee. Mix thoroughly.
Step 4Drizzle the sauce over the chicken, then add the lemongrass around and between the thighs. Squeeze the juice from the lemon over the top of the chicken (use a strainer to catch any seeds) and season generously with salt and pepper.
Step 5Bake the chicken until it is cooked through, about 30 minutes.
Step 6When the chicken is done, turn on the broiler and place the chicken under the broiler until the skin is crispy, about 5 minutes. Transfer the chicken and garlic to serving plates (discard the lemongrass).
Step 7Place the skillet on the stove over medium heat and add the kale. Wilt the kale, tossing frequently, about 5 minutes. Serve the kale with the chicken.
Nutrition Facts (per serving of 2)