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One Pot Smoky Chicken with Chickpeas and Kale

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
  • 15 oz glass jar/or fresh chopped tomatoes
  • 1 cup coconut milk
  • 2 tsp smoked paprika
  • 2.5 oz 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.