2-4 Servings
Ingredients:
4 chicken leg quarters or chicken breast rib Sections
2 Tb coconut or MCT oil, divided
1/4 c coconut (or other gluten free) flour
1/2 tsp black pepper
1/2 tsp oregano
6 cloves garlic, minced
16 oz kale, rough chopped
1 can diced tomatoes (fire roasted, or with jalapeno will add extra flavor)
16 oz chicken broth
Directions:
1. Preheat oven to 325 degrees.
2. Heat 1 Tb coconut oil in an oven-proof pot (Dutch oven) over medium-high heat.
3. Sprinkle chicken pieces with pepper, oregano and flour.
4. Add chicken to pan; cook 2-3 minutes on each side until brown. Depending on the size of the pan, you might need to work in batches. Remove chicken and set aside.
5. Add remaining coconut oil to the pan, along with the garlic. Cook 2 minutes, until starting to brown.
6. Add kale, tomatoes, and broth. Stir through and bring to a boil.
7. Add chicken to pot, cover, and move to the oven. Bake for 45 minutes to 1 hour, or until chicken is cooked through.
