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One Pot Smoky Chicken with Chickpeas and Kale
A DELICIOUS one-pan meal idea for cold Winter nights!
Ingredients:
- 1 tbsp avocado, or olive oil
- 1 1/2 lbs chicken thigh filets
- 1 red onion, diced
- 2 cloves garlic, finely sliced
- 1(15oz) can chickpeas, drained and rinsed
- 15oz glass jar/or fresh chopped tomatoes
- 1 cup coconut milk
- 2 tsp smoked paprika
- 2.5oz kale, shredded
Instructions:
Heat oil in a large skillet over a medium heat.
Add the chicken thighs and cook for a couple of minutes on each side, until nicely browned.
Remove from the pan and set aside.
Add the onions to the pan and cook over a low heat for 5-6 minutes, until soft.
Add the garlic and cook for another minute or two. Add the chickpeas, followed by the chopped tomatoes, coconut milk and smoked paprika. Return the chicken to the pan, nestling it in under the sauce, and then top with the kale.
Place a lid on the pan and cook over low heat for 25 minutes, removing the lid for the last five minutes.
Enjoy!
â¤Rachel
Ingredients
- Makes 5 servings
- 1 tbsp avocado, or olive oil
- 1 1/2 lbs chicken thigh filets
- 1 red onion, diced
- 2 cloves garlic, finely sliced
- 1(15oz) can chickpeas, drained and rinsed
- 15oz glass jar/or fresh chopped tomatoes
- 1 cup coconut milk
- 2 tsp smoked paprika
- 2.5oz kale, shredded
Instructions
- Heat oil in a large skillet over a medium heat.
- Add the chicken thighs and cook for a couple of minutes on each side, until nicely browned. Remove from the pan and set aside.
- Add the onions to the pan and cook over a low heat for 5-6 minutes, until soft.
- Add the garlic and cook for another minute or two. Add the chickpeas, followed by the chopped tomatoes, coconut milk and smoked paprika. Return the chicken to the pan, nestling it in under the sauce, and then top with the kale.
- Place a lid on the pan and cook over low heat for 25 minutes, removing the lid for the last five minutes.
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