Coconut Ginger Chicken with Lentils and Greens
This Coconut Ginger Chicken recipe combines tender chicken thighs simmered in a fragrant ginger coconut milk sauce, paired with nutritious red lentils, earthy mushrooms, and vibrant kale. Perfectly cooked in an Instant Pot, this dish is low in sugar and sodium but big on flavor. Enjoy a wholesome meal that's both comforting and nourishing!
ingredients
- 4 chicken thighs, bone-in and skinless
- 1 cup coconut milk
- 2 tablespoons liquid aminos
- 1 tablespoon fresh ginger, grated
- 1 cup red lentils, rinsed
- 2 cups kale, chopped
- 1 cup mushrooms, sliced
- 4 cloves garlic, minced
- 1 medium onion, diced
- 2 cups low-sodium chicken broth or water
- 1 teaspoon turmeric powder
- 1 tablespoon olive oil
- Salt and pepper to taste
steps
- 1.
Turn the Instant Pot to sauté mode, and heat olive oil. Add onion and garlic; sauté until softened.
- 2.
Stir in grated ginger and turmeric, cooking for about a minute until fragrant.
- 3.
Add chicken thighs, coconut milk, and liquid aminos, mixing well to coat the chicken.
- 4.
Stir in red lentils, sliced mushrooms, and chicken broth. Season with salt and pepper if desired.
- 5.
Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 12 minutes.
- 6.
Once cooking is completed, perform a quick release of pressure.
- 7.
Open the lid and add the chopped kale. Stir gently until wilted.
- 8.
Serve warm, garnished with additional fresh ginger or herbs if desired.
