INGREDIENTS
1
bunch curly Kale, instructions for prep below
1 lb
boneless and skinless chicken thighs cut into 1" pieces
1 lb
carrots, peeled and very thinly sliced (I used a mandolin)
1 1/4 tsp
salt
1 1/2 tsp
ancho chili
3/4 tsp
paprika
2 tsp
cumin
1 tsp
coriander
1 tsp
garlic powder
1 1/2 tsp
dried cilantro
1/8 tsp
allspice
1/8 tsp
cinnamon
1/8
+ teaspoon chipotle
3 tbsp
ghee, bacon fat, or lard/tallow (any high heat fat)