Simple Coconut Lemongrass Chicken and Kale

Simple Coconut Lemongrass Chicken and Kale

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Course: DinnerCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

40

minutes
Calories

634

kcal

Chicken is complemented by a light coconut and lemongrass infusion, which is married to kale in the end.

Ingredients

  • 4 bone-in, skin-on free-range chicken thighs

  • 5 garlic cloves, peeled

  • 1 cup unsweetened coconut milk

  • 1/4 cup Golden Ghee

  • 1/2 tsp ground cinnamon

  • 1 lemongrass stalk, chopped

  • 1 lemon

  • Sea salt

  • Freshly ground black pepper

  • 3 cups torn kale leaves

Directions

  • Preheat the oven to 450°F.
  • Place the chicken thighs in a cast iron or ovenproof skillet. Wedge the garlic cloves between the thighs.
  • In a small microwave-safe bowl, combine the coconut milk, ghee, and cinnamon and microwave for 15 seconds to melt the ghee. Mix thoroughly.
  • Drizzle 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.
  • Bake the chicken until it is cooked through, about 30 minutes.
  • When 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).
  • Place 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

2 servings per container

Serving Size1 servings


  • Amount Per ServingCalories634
  • % Daily Value *
  • Total Fat 46g 71%
    • Total Carbohydrate 13g 5%
      • Dietary Fiber 4g 16%
    • Protein 47g 94%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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