Anti Inflammatory Skillet Chicken with Sweet Potatoes and Kale
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp fine sea salt, divided
- 1 tsp ground turmeric, divided
- ½ tsp ground ginger, divided
- 2 tbsp coconut oil
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, finely grated
- ½ cup bone broth
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 4 cups curly kale, stems removed and leaves roughly torn
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the chicken thighs completely dry with paper towels. In a small bowl, combine 3/4 tsp of the salt, 3/4 tsp of the turmeric, and 1/4 tsp of the ground ginger. Rub the spice mixture evenly over both sides of each thigh.
- 2
Heat the coconut oil in a 12-inch cast-iron skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the thighs to a plate. Pour off all but about 1 tbsp of the rendered fat, leaving it in the skillet.
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