Coconut Braised Chicken Thighs with Kale and Sweet Potatoes

Heat a large sauté pan over medium high hea. Add coconut oil.

Season chicken thighs with salt and pepper on each side and cook for about 4 minutes on each side, until chicken is crisp and browned. Remove chicken from pan and add sweet potatoes. Saute until slightly browned, about 5 minutes.

Return all the chicken to the skillet with the sweet potatoes. Add coconut milk. Cover and simmer for 30 minutes, until 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. Add kale and cook for 5 minutes more, until leaves are wilted and tender.

Taste and add more salt and pepper if necessary. Serve immediately.

Note: You can use olive oil in replace of the coconut oil if you wish. I just like the consistent coconut flavor and health benefits. Also, feel free to serve over quinoa. Enjoy!