INGREDIENTS
Makes 5 servings
1 tbsp
avocado, or olive oil
1 1/2
lbs chicken thigh filets
1
red onion, diced
2 cloves
garlic, finely sliced
1 15 ounce can
chickpeas, drained and rinsed
15 oz
glass jar/or fresh chopped tomatoes
1 cup
coconut milk
2 tsp
smoked paprika
2 1/2 oz
kale, shredded