Coconut Braised Chicken Thighs with Kale and Sweet Potatoes
Prep time
Cook time
Total time
Serves: 2
  • 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
  1. Heat a large sauté pan over medium high heat, then add 1 tablespoon coconut oil.
  2. 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.
  3. Remove the chicken from the pan and add sweet potatoes. Saute until slightly browned, about 5 minutes.
  4. 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.
  5. Uncover and raise the heat to medium-high, and let the liquid come to a boil.
  6. 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.
  7. Taste and add more salt and pepper if necessary, and serve immediately over rice or quinoa.
You can use olive oil in replace of the coconut oil if you wish, I just like the consistent coconut flavor and health benefits!
Recipe by My Modern Cookery at