1. Firstly,season the chicken with salt and pepper.
  2. Next, heat a pan and add canola oil.
  3. Add the chicken thighs to the pan and sear until brown and done
  4. Now, transfer chicken to a bowl. Add onion and garlic to the same pan. Sauté 1-2 minutes until the onion has softened.
  5. Add the mixed herbs and another pinch of salt and pepper. Toss well.
  6. Add the lemon juice, chicken stock, and kale to the pan. Toss to combine everything, making sure to scrape up the browned pieces from the bottom of the pan.
  7. Saute the chicken well and let the liquids dry up.
  8. Serve Versatile Lemon Garlic Chicken immediately with a slice of lemon. Serve with bread, naan, or roti of your choice to soak up the creamy broth.
Recipe Notes

1. Add 1-2 cups broccoli or cauliflower florets, carrots, potato, sweet potato.

2. To save extra time, you can skip searing the chicken.

3. For a thicker, creamier sauce, stir in a corn starch slurry

4. Add a dash of cream, just before serving.