DAY 4: Kansas City BBQ Chicken, Kale-Cannon & Pineapple Slices

Kansas City BBQ Chicken

  • 1 tsp olive oil

  • 2 cloves garlic, minced

  • ½ cup ketchup
  • ¼ cup water
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp maple syrup
  • 1 tsp smoked paprika
  • 1 Tbsp Dijon mustard

  • ½ tsp sea salt

  • 1½ lbs chicken thighs

Instructions

Heat oil in a saucepan. Add garlic and sauté until brown. Add remaining ingredients except chicken and reduce heat. Simmer for 15 minutes or until thickened. Rinse chicken thighs and remove fat. Arrange in a baking dish and top with ½ of the BBQ sauce. Cover with foil and bake at 400° for 40 minutes or until fall-apart tender. Set aside 2 thighs & remaining sauce for SW Chicken & Dumplings on Day 6.

Kale-Cannon

  • 1 ½ lbs potatoes, cleaned and chopped

  • 1 small bunch kale (7-8 stems), chopped

  • 2 green onions, chopped

  • 2 Tbsp butter

  • Sea salt & pepper to taste

Instructions

Boil potatoes 5 minutes. Peel, if desired. Add chopped kale and continue cooking until potatoes are soft. Drain water and add green onions, butter and salt & pepper. Using an electric mixer, whip until light and fluffy. Set aside 1 cup for Day 6. Serve with pineapple slices as a side dish.