Supplies
Ingredients
Directions
1
Combine the garlic powder, oregano, smoked paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper in a small bowl. Pat the chicken thighs dry with a paper towel, and season both sides evenly with the spice mixture.
2
In a large, deep skillet, heat the olive oil over medium heat until shimmering. Working in batches if necessary to avoid overcrowding, add the chicken and cook until crisp and at an internal temperature of 165°F, about 5 to 7 minutes per side. Transfer to a plate and set aside, leaving the oil behind in the skillet.
3
In the same skillet, add the chickpeas and kale and sauté until the kale is wilted and the chickpeas are lightly browned, 4 to 6 minutes. Season with a generous pinch of salt and black pepper, then set aside in a bowl.
4
In the same skillet again, add the garlic and cook, stirring continuously, until fragrant, about 1 minute (if needed, add an additional drizzle of olive oil to the pan). Add the coconut milk, lemon zest, and lemon juice and bring to a simmer, scraping up any brown bits stuck to the pan as it heats. Season with another pinch of salt to taste.
5
Once the sauce is at a gentle boil, reduce the heat to low and simmer for 5 minutes. Stir in the kale and chickpeas, then return the chicken to the skillet, nestling it into the liquid.
6
Cook on low until the chicken is reheated, 3 to 5 minutes. To serve, divide evenly among four plates.
