½teaspooncurry powderthis is my favorite - way more potent than what you typically get at the grocery store
1can full-fat coconut milk
2cups(134g)kale leaves
Instructions
In a large heavy-bottom pot (such as a Dutch-oven), drizzle olive oil to the bottom of the pot and put it over high heat.
Season chicken thighs with salt and pepper on both sides and add to the hot oil, skin-side down. You'll want to just brown the outside of the chicken, about 2 minutes each side. Remove from pan and place on a plate and set aside.
Turn heat down to medium-high and add garlic and onions. Cook until fragrant and translucent, about 3-4 minutes.
Next, add the butternut squash and carrots. Cook until halfway cooked through, about 7-8 minutes. Add the harissa, curry powder, coconut milk, and more salt and pepper (to taste). Stir to incorporate. Add the chicken back in, bring mixture to a boil, then lower the heat to a simmer. Cook until chicken has fully cooked through, about 15 minutes, or longer depending on how thick your chicken thighs are.
At the very end, stir in the kale leaves. If your mixture seems too thick, you can thin it out with chicken broth.
Notes
You can use whatever harissa you like, however, I highly encourage you to use the one I used because that is what the recipe was tested with. I know some harissas are generally a lot spicier and thicker. You can choose the harissa spice-level that you prefer.