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Tomato coconut chicken with kale

Time: 1-1.5 hrs

Yield: 4 chicken thighs



4 chicken thighs

2 tbsp olive oil

Salt, to season

Pepper, to season

3/4 13.5 oz can coconut milk*

2 tbsp tomato paste

2 handfuls kale (or more!)

Garnish with cilantro

*I use the remaining 1/4 can coconut milk to make a starch (either coconut pearl cous cous or rice)

1. Preheat oven to 400F.

2. Season both sides of chicken thighs with salt and pepper.

3. Pour olive oil in cast iron and heat on medium-high. Wait for 3-4 min, until pan has gotten hot enough.

4. Put chicken skin side down, cook for 6-7 min. Skin should be golden before you flip over.

5. Flip chicken, cook for 3-4 min.

6. Combine tomato paste and coconut milk, stir well. Pour mixture into cast iron, over chicken.

7. Cook on stove top for another 3-4 min. Toss in kale.

8. If internal temperature is under 165F or chicken is still pink, put in preheated oven, cook for 4-8 min. Check temp after 4 min. Chicken is safe to eat at 165F.

9. Garnish with cilantro. Enjoy!

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