This healthy one pot meal is packed full of flavor. Try these Coconut Braised Chicken Thighs with Kale and Sweet Potatoes and you’ll know what I mean!
Who doesn’t love a good one-pot weeknight meal? These Coconut Braised Chicken Thighs with Kale and Sweet Potatoes are a go-to in our house because it means less time spent cooking and fewer dishes. Two things that are A-OK in my book.
This time of year everyone is looking for healthy recipes using chicken. Okay, that’s actually all year round I guess, but more so in the summer in my opinion. Chicken breasts can tend to be a bit too boring and bland for me, and that is where the thighs come in. They stay moist, are more flavorful, and there’s a minimal difference nutritionally. I love using them in dishes like this one because you can braise them easily without fear of overcooking. They also take on whatever flavors you pair them with beautifully. This recipe also includes two of my favorite nutritional powerhouses, sweet potato and kale. I added in lite coconut milk to create a creamy braising sauce that’s easier on the waistline. This meal is easy, delicious, healthy, and hassle-free. Hope you enjoy!
- 1 tbsp coconut oil
- 1 pound boneless, skinless chicken thighs
- kosher salt
- freshly ground black pepper
- 1 13.5-oz. can light coconut milk
- 1 large sweet potato, peeled and large diced
- 2 large cups kale, well-washed and roughly chopped
- Heat a large sauté pan over medium high heat, then add 1 tablespoon coconut oil.
- Season the chicken thighs with salt and pepper on each side and cook for about 4 minutes on each side, until the chicken is crisp and browned.
- Remove the chicken from the pan and add sweet potatoes. Saute until slightly browned, about 5 minutes.
- Return all the chicken to the skillet with the sweet potatoes and add the coconut milk. Cover and simmer for 30 minutes, until the chicken thighs are very tender.
- Uncover and raise the heat to medium-high, and let the liquid come to a boil.
- Cook for about 5 minutes to let the sauce thicken and reduce, then add the kale and cook for 5 minutes more until the leaves are wilted and tender.
- Taste and add more salt and pepper if necessary, and serve immediately over rice or quinoa.
This post was originally posted on 01/09/2017. Photos were updated on 7/25/2017.