I saw this delicious recipe for Creamy Coconut Kale & Leftover Chicken on I’ve Got Cake‘s blog. It looked really good and I wanted to make it, but my husband doesn’t like kale, so I made it with some twists. When I’m feeling adventurous, I like to add my own spin on recipes anyway. 🙂
I didn’t have any left over chicken, but in the effort to make something quick, a rotisserie chicken always comes in handy. I picked one up from my local grocery store and hand-shredded it. Since the hubs doesn’t like kale, I added broccoli, and I also added some julienned zucchini (it needed to be used up). These additional ingredients got put in as well: romano/parmesan cheese, garlic, onions, and my staple seasonings that pretty much goes into almost all of my savory dishes: garlic powder, onion powder, and cayenne pepper. And I used coconut oil instead of olive oil.
I did use lite coconut milk instead of coconut cream. Just a quick note about coconut cream – it depends on the brand, but some coconut creams are like coconut milk, but there are also coconut creams that have added sugar to them making them super sweet. So just be sure to always check the ingredients if you pick up coconut cream, unless you want it to taste super sweet 😉 then go for it! After making this dish, I kind of wish I had had full fat coconut milk instead of the lite, as it would have given it a richer flavor — but it was still very good!
First things first… shred the chicken
Grate your cheese, if it’s not already grated:
Chop your veg:
Blanch the kale (about 3-8 mins depending on how you like yours) and broccoli (not shown, I guess I somehow completely forgot to take photos of the broccoli):
While that’s blanching, add coconut oil to a heated pan, saute the onions until softened and slightly caramelized, then add the minced fresh garlic and coconut milk/cream:
When it has rendered down some (this part I forgot from the original recipe, so mine came out slightly soupy), add in the julienned zucchini and seasonings:
Once all of the veg are cooked to your liking, add the chicken to the pan with the coconut milk, toss together, then add a cup or so of the cheese and mix. Then add in your kale and broccoli (drained). Serve with a little sprinkling of more cheese. And voila:
Sorry, I don’t have exact measurements, as I really just go by eyeballing and taste.
The original recipe I based this on can be found on I’ve Got Cake’s blog, here’s the link again.