Sage Broth Rice & Chicken with Kale

Ingredients:

• 2 tsp Smoked Paprika

• 1/2 tsp Black Pepper

• 1 tsp Ground Sage

• 2 tsp Dried Thyme

• 2 tsp Kosher Salt (plus additional, to taste)

• 4-6 Chicken Thighs

• 2 tbsp Olive Oil

• 1/2 large Shallot, finely chopped

• 4 Garlic Cloves, peeled & minced

• 2 tbsp finely chopped Sage Leaves

• 1 cup Jasmine or Basmati Rice

• 2 cups shredded Kale, packed

• 3/4 cup Full-Fat canned Coconut Milk (1/2 can)

• 1.5 cups Chicken Broth

• 1/3 cup Water (plus additional, as needed)

• Sage Leaves, for garnish

Directions:

1. Preheat oven to 375°F. Combine Paprika, Black Pepper, Salt, Sage and Thyme in a small bowl.

2. Rub onto dried Chicken Thighs. In a large skillet, heat Olive Oil and sear thighs 4-5 minutes per side. Set aside.

3. In the same pan, sauté Shallots for about 30 seconds, then add Garlic and Sage for about 1 minute. Add some Chicken Broth to scrape up any leftover burnt Chicken for flavor (deglaze the pan).

Chopped Onions and Large Shallot

Chopped Kale

Chopped Sage

4. Add the Rice, Kale, Broth, Coconut Milk and Water; mix well.

5. Place Chicken on top, then bake uncovered for 20-30 minutes, until rice is tender and chicken reached 165°F. Can pull around 25 minutes and let it rest on the counter, which allows it to reduce enough.

6. Optional: Fry sage leaves in oil for garnish. Let rest for 5 minutes, then serve Rice and Chicken topped with Crispy Sage.

Garnish with Fried Sage Leaves for a special touch!