5 from 1 vote
Creole Chicken with Sauteed Kale. A clean eating, whole food recipe. No processed ingredients. And on the table in 30 minutes with 1 skillet to wash!
Creole Chicken with Sauteed Kale
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
Course: Main Dishes
Servings: 4 servings
Author: Cynthia Rusincovitch
Ingredients
Creole Chicken and Kale
  • 3-4 tbsp Creole Seasoning
  • 10 chicken legs
  • 1/4 cup coconut oil
  • 2 bunches kale
  • 3-4 shallots
  • 2-3 cloves garlic
  • 1 tsp red pepper flakes
  • Kosher salt and pepper to taste
Creole Seasoning - make a batch and store in an airtight container
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 2 tbsp dried oregano
  • 2 tbsp dried basil
  • 1 tbsp dried thyme
  • 1 tbsp black pepper
  • 1 tbsp white pepper
  • 1 tbsp cayenne pepper more or less based on your desired heat
  • 1/4 cup paprika
  • 3 tbsp kosher salt
Instructions
  1. Preheat the oven to 400 degrees. Line a sheet pan with tin foil and put it to the side.
  2. 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.
  3. 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.
  4. 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.
  5. While chicken is finishing in the oven, chop kale into bite size pieces, slice shallots into rings and mice the garlic.
  6. 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.
  7. Add garlic and red pepper flakes and cook until fragrant, about a minute. Stirring often to prevent burning.
  8. 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.
  9. Remove cover and turn kale with tongs until it is cooked to the desired tenderness. Taste and adjust seasonings to your preference.
  10. Serve cooked chicken and kale hot!
  11. Toss your sheet pan liner and wash your skillet. Clean up is done!