Creole Seasoning - make a batch and store in an airtight container
2tbsponion powder
2tbspgarlic powder
2tbspdried oregano
2tbspdried basil
1tbspdried thyme
1tbspblack pepper
1tbspwhite pepper
1tbspcayenne peppermore or less based on your desired heat
1/4cuppaprika
3tbspkosher salt
Instructions
Preheat the oven to 400 degrees. Line a sheet pan with tin foil and put it to the side.
Pat chicken dry with a paper towel. Season chicken legs liberally with creole seasoning. Heat coconut oil in a seasoned cast iron skillet over medium heat.
When the oil is hot but not smoking, carefully lay chicken legs into the hot oil with tongs - you should hear them sear. (You will likely need to cook them in batches. Do not crowd the pan.) Do not move the chicken legs around. Allow them to cook for 2 minutes on each side, 8 minutes total.
Remove them from the skillet and place them on the waiting sheet pan. Cook the next batch of chicken legs and add them to the sheet pan. Move sheet pan to the oven to finish baking the chicken, about 20 minutes. Legs need to reach a temperature of 165 degrees with a meat thermometer.
While chicken is finishing in the oven, chop kale into bite size pieces, slice shallots into rings and mice the garlic.
In the same skillet that held the chicken, making sure there is still a little oil in the heated pan. Add shallots and saute until they begin to crisp.
Add garlic and red pepper flakes and cook until fragrant, about a minute. Stirring often to prevent burning.
Add kale and salt and pepper to taste. Turn kale with tongs until it begins to wilt and garlic and shallots are mixed through. Cover for 3-5 minutes allowing the kale to soften further.
Remove cover and turn kale with tongs until it is cooked to the desired tenderness. Taste and adjust seasonings to your preference.
Serve cooked chicken and kale hot!
Toss your sheet pan liner and wash your skillet. Clean up is done!