Preheat oven to 300ºF. Add oil to a large pot over medium heat. Add the onions to the pot along with 1/2 teaspoon sea salt. Cook until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the thyme and coconut flour. Slowly whisk in the chicken stock and then scrape the bottom of the pot with a wooden spoon to release any browned bits.
Add chicken and squash and bring to a simmer. Cover the pot and place it in the oven for 1 1/4 hours.
Remove the pot from the oven and spoon out the chicken using a slotted spoon. Shred the chicken using two forks and then put the chicken back in the pot. Stir in the kale, cover and let stand for 5 minutes. Stir in parsley and season to taste with remaining 1/2 teaspoon sea salt and freshly ground pepper.
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|Serving Size: 1 Serving (4272g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1296 (49%)|
|Amt Per Serving||% DV|
|Total Fat 144g||192 %|
|Saturated Fat 37.7g||189 %|
|Monounsaturated Fat 73.4g|
|Polyunsanturated Fat 23.2g|
|Cholesterol 293.4mg||90 %|
|Sodium 4378.8mg||151 %|
|Potassium 6275.6mg||165 %|
|Total Carbohydrate 201.8g||59 %|
|Dietary Fiber 20g||80 %|
|Sugars, other 181.8g|
|Protein 135.9g||194 %|
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Calories per serving: 2623
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