Chicken Thighs with Sweet Potato, Kale and Corn
I am constantly on the hunt for simple recipes that are chock full of flavor using natural ingredients. While, I love all of these ingredients separately, I wasn't sure this recipe was going to have enough punch to satisfy my taste buds, but I'm not as bad as Bill he's constantly dousing all of his food with hot sauce. However, I was pleasantly surprised, all the flavors really worked together to create one amazing dish that packs loads of fresh flavor into one bite. Everything is so simple, yet goes together perfectly. You even have an amazing combination of texture, from soft yet crispy sweet potatoes to the gently sautéed kale, this dish leaves nothing to be desired.
4 chicken thighs, skinless and boneless
2 sweet potato, peeled and cut in cubes
2 cup corn kernels
4 cups kale, chopped
1 onion, chopped
1 tbsp butter
1 tbsp coconut oil
1/2 cup white wine
salt and pepper to taste
Preheat oven to 350 F degrees. Spray a 9x13 baking dish with cooking spray.
Rinse chicken thighs in water and pat dry. Season both sides with salt and pepper. In a medium size skillet heat the coconut oil and melt the butter together. Add chicken thighs to skillet and cook on both sides until golden. Remove chicken from skillet and set aside, we will continue cooking it in the oven.
Drain all but a tbsp of the fat from the skillet, and add onion, cooking until translucent. Add sweet potatoes and cook for three to four minutes, until slightly browned. Add corn and cook for 2 more minutes. Add chopped kale, toss everything together and cook for another minute. Add the wine and season with salt and pepper.
Add the cooked vegetables to the prepared baking dish. Place the chicken thighs over the vegetables and bake in the oven for about 30 minutes, or until chicken cooks through and sweet potatoes are fork tender.