Ingredients:
6 thighs
1 tsp paprika
1 tsp sea salt
1/2 tsp ground pepper
2 tsp avocado oil
1 can cannellini beans
1 large onion finely chopped
1 carrot thinly sliced
1 cup vegetable broth
grated zest of 1 lemon
2 tbsp lemon juice
1 tbsp balsamic
2 tbsp capers, rinsed and minced
1 tbsp pressed garlic
thyme ?
1.5 tsp dried basil
1.5 tsp dried oregano
1 bunch curly kale, 4 cups finely chopped
1/2 cup chopped fresh cilantro
What to do:
Season chicken wiht paprika, salt and pepper. Add avocado oil to skillet then add chicken and sear for 3 minutes each side until browned.
Transfer chicken to slow cooker and add beans, onion, carrot, broth, lemon zest and juice, vinegar, capers, garlic, thyme, basil, and oregano. Stir well, cover adn cook on low for 6 hours.
Add kale and stir 10 minutes longer.
When ready to serve divide chicken, beans, vegetables among bowls and top with cilantro.