Mahogany roasted chicken thighs with sauteed kale

I bought a bag of freshly chopped raw kale last week and have just gotten around to making it tonight. I had completely forgotten about a product that I used to use a lot called Chicken Base. It's almost the same thing as Better Than Bouillon and can be found at Costco.

Here is the recipe for Mahogany chicken (of which the kids completely devoured) and sauteed kale (of which 1 kid devoured).

Chicken:
4 chicken thighs
3 Tbs. soy sauce
1/4 C. hoison sauce
1/4 C. plum sauce

Preheat oven to 350. Place chicken in a shallow glass pan, combine 3 ingredients and add to the chicken. Bake for 25 minutes or until chicken skin has turned a dark golden color. The skin will look similar to roasted duck, dark and shiny.

While the chicken cooks, add 1 Tbs. of olive oil to a large nonstick pan with tall sides. Add 2 cubes frozen garlic and rinse 5 C. chopped kale. Heat pan to medium high. Add kale to the pan and stir to combine. Add 1 Tbs. of Chicken Base and 1/2 C. water. Stir to dissolve, cover and continue cooking until the kale is soft but still bright green, about 20 minutes. If the kale is looking dry, add another 1/4 C. of water. Season to taste with salt and pepper and serve.