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1
Preheat oven to 400 degrees F. Heat a large (I use a 12-inch) cast iron skillet over medium heat.
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2
While the skillet is heating up, trim your chicken thighs of excess fat.
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3
Sprinkle both sides of thighs liberally with kosher salt and pepper (I used just about 1/2 teaspoon kosher salt for 4 thighs on each side).
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4
Add coconut oil to the hot pan, allow oil to heat up until it starts to shimmer.
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5
Once oil is hot, carefully add the chicken thighs, skin side down.
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6
Do not move them after placing them in the pan.
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7
Add the garlic cloves to the pan.
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8
Cook for about 7 to 10 minutes until the skin on the chicken is golden and crispy.
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9
Flip the garlic around occasionally.
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10
After 7 to 10 minutes, flip chicken thighs and check the skin, cook longer if needed to get the chicken skin crispy.
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11
If skin is crispy and golden, flip the thighs to the other side.
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12
Add the peeled and segmented clementines.
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13
Move them around to get them lightly browned.
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14
Cook for about 2-3 minutes.
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15
Add chicken stock and transfer the cast iron skillet to the oven.
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16
Cook for 2530 minutes (depending on size of thighs) or until the juices run clear when chicken is pierced with a knife.
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17
While chicken is cooking, prep your kale.
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18
Wash and dry your kale.
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19
Cut or tear away the stems and thinly slice the leaves.
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20
Once chicken is cooked, take skillet out of the oven.
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21
Remove the chicken thighs to another plate and cover with foil to keep them warm.
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22
Place the skillet over medium heat.
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23
Using a wooden spoon smash up the clementine segments and garlic cloves.
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24
Add the orange juice and kale and cook until sauce thickens up, about 3-5 minutes.
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25
You want the sauce to reduce by over half and get sticky, not liquid-y.
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26
Divide kale and sauce among plates.
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27
Top each plate with 2 chicken thighs.
