Ingredients

The following ingredients have 8 Servings
  • 8 bone-in skin-on chicken thighs
  • Sea salt and pepper
  • 1 tsp oregano
  • 1 tsp paprika
  • 3 Tbsp ghee or avocado oil (use garlic infused oil for low FODMAP)
  • 3 cloves garlic (minced (omit for low FODMAP))
  • 1 cup broth of choice
  • 2/3 cup full fat coconut milk or coconut cream
  • 2 Tbsp nutritional yeast (optional, for flavor)
  • Zest of 1 lemon (grated)
  • 2 Tbsp fresh lemon juice (about 1 lemon)
  • 4 cups kale (chopped (about 6 oz))
  • Sea salt and black pepper (to taste)
  • 1/4 tsp thyme (optional)
  • 1/4 tsp sage (optional)
  • Additional lemon zest and lemon wedges for garnish

Instruction

  • Preheat oven to 425° F. Season the chicken all over with sea salt and pepper, paprika, oregano.
  • Heat a large oven-proof skillet over medium high heat and add the oil or ghee. Add the chicken, skin-side down, and sear both sides until golden brown, about 3-4 minutes per side; set aside on a plate. Lower heat to medium low.
  • If you wish, drain excess fat but reserve at least 2-3 Tbsp in the skillet. Add garlic (or skip for low FODMAP) and cook, stirring frequently, until fragrant, about 1 minute. Stir in the broth, coconut milk, nutritional yeast, lemon juice and zest.
  • Bring to a boil; reduce heat, and cooking, stirring for 3-5 minutes. Add the kale and coat with sauce, stir just to wilt. Nestle the chicken back into the skillet over the kale.
  • Place the skillet in oven and roast until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 18-20 minutes.
  • Garnish with lemon zest and wedges and serve right away. Enjoy!