Name: Pan-Fried Chicken Thighs with Thai-Inspired Kale, Carrot & Peanut Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 medium carrots; 1.361 kg chicken thighs, boneless skinless; 1 ½ small bunches green onions (scallions); 1 ½ bunches kale; 1 ½ limes; black pepper; crushed red pepper; honey; natural peanut butter; salt; sesame seeds; soy sauce; toasted sesame oil; virgin coconut oil

Pan-Fried Chicken Thighs with Thai-Inspired Kale, Carrot & Peanut SaladPan-Fried Chicken Thighs with Thai-Inspired Kale, Carrot & Peanut Salad — a 30-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 medium carrots

1.361 kg chicken thighs, boneless skinless

1 ½ small bunches green onions (scallions)

1 ½ bunches kale

1 ½ limes

black pepper

crushed red pepper

honey

natural peanut butter

salt

sesame seeds

soy sauce

toasted sesame oil

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Preheat a skillet over medium-high heat.

While the skillet heats up, pat the chicken thighs dry with paper towels and place on a plate; season generously with salt and pepper on both sides.

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Carefully place the chicken thighs in the skillet; sear on both sides until golden brown, 2 to 3 minutes per side. Then, reduce the heat to medium and continue to cook until they are cooked through, 3 to 5 minutes total. Once done, transfer to a plate and cover with foil to keep warm.

Cut out and discard the kale stems; halve the leaves lengthwise, then chop crosswise into 6-mm-thick strips. Transfer to a large salad bowl.

Peel the carrots, then trim off the ends; discard the peels and trimmings. Using a box grater, coarsely grate the carrots. Add to the salad bowl.

Trim off and discard the ends of the green onions; cut the onions crosswise into 6-mm pieces at an angle. Add to the salad bowl.

Juice the lime and transfer to a medium bowl.

To the lime juice, add peanut butter, water, soy sauce, honey, sesame oil, and crushed red pepper; whisk together.

Pour the dressing over the salad and toss to coat.

To serve, divide the chicken thighs and salad between plates; sprinkle the salad with sesame seeds. Enjoy!

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