- Cook Time
- Prep Time
- 4 bone-in, skin-on chicken breasts (6 oz. each)
- 2 teaspoons curry powder
- 2 teaspoons olive oil
- 3 large cloves garlic, finely chopped
- 2 cans (15 to 15.5 oz. each) chickpeas, rinsed
- 1 can (13.5 to 14 oz.) light coconut milk
- 6 ounces chopped fresh kale (about 4 cups)
Sprinkle the chicken with 1 tsp. curry powder; season with salt and pepper. In a large skillet with a lid, heat the oil over medium-high. Add the chicken, skin side down, and cook until browned, about 7 minutes. Turn the chicken and cook until browned, about 7 minutes more. Transfer to a plate.
Reduce the heat to medium-low. Add the garlic to the skillet with the chicken drippings and cook, stirring, until fragrant, about 30 seconds. Add the chickpeas, coconut milk and the remaining 1 tsp. curry powder; season with salt. Cook, stirring often, until the chickpeas are heated through, about 3 minutes. Add the kale and cook, tossing constantly, until slightly wilted, about 2 minutes. Add the chicken, skin side up, to the skillet. Cover and cook until the chicken is cooked through, 18 to 20 minutes.
Divide the kale-chickpea mixture among 4 shallow bowls; top with the chicken.