Simple Coconut Lemongrass Chicken and Kale
Servings
2
servingsPrep time
10
minutesCooking time
40
minutesCalories
634
kcalChicken 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.