Kenyan Keto Chicken Sukuma Wiki Stir-Fry with Coconut Lime Rice

Allergens

None

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite
• sized pieces
• 2 cups chopped kale (Sukuma Wiki)
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup coconut milk
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup jasmine rice
• 1 can (14 oz) full
• fat coconut milk
• Zest and juice of 1 lime
• 1 teaspoon sea salt
• 2 cups water

Instructions

1. In a large skillet, heat olive oil over medium heat. Add chicken pieces and cook until browned on all sides, about 5 minutes. Season with salt and pepper. Remove from the skillet and set aside.
2. In the same skillet, add onions and garlic. Cook for 2 3 minutes until softened and fragrant.
3. Stir in chopped kale and cook until wilted, about 4 5 minutes.
4. Return chicken to the skillet and pour in coconut milk. Bring to a boil, then reduce heat and simmer for 10 minutes or until chicken is cooked through and sauce has thickened.
5. Meanwhile, prepare the coconut lime rice. In a medium saucepan, combine jasmine rice, coconut milk, lime zest, lime juice, and sea salt. Bring to a boil, then reduce heat and cover. Simmer for 18 20 minutes or until rice is tender and has absorbed all the liquid.
6. Serve chicken sukuma wiki stir fry over a bed of coconut lime rice.

Chef’s Insight

To bring out the flavors even more, consider marinating the chicken in some lime juice and garlic before cooking.

Notes

Feel free to add more spices or herbs to suit your taste.