- 1 ¼ pounds bonelss chicken thighs
- 2 Tbsp coconut oil
- 1 medium shallot
- ½ tsp ground cumin
- 1 Tbsp curry powder
- 1 cup chicken broth
- 1 bunch kale, stems removed and chopped
- 1 lime
In a skillet, heat 2 tbsp coconut oil under medium heat. Season chicken with salt and pepper and place in the skillet. Cook until brown, about 5 minutes on each side. Transfer chicken to a plate.
Using the same skillet. Add the shallot and cook about 2 minutes. Stir in cumin, curry powder and cook for another minute. Add broth then place chicken back in the skillet. Cook another 5 minutes. Transfer chicken to plate and let liquid reduce another 5 minutes.
Shred cooked chicken. Place kale in a bowl with shredded chicken and cooking liquid. Toss and serve. Sprinkle lime juice over salad.