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Composition Coconut Milk Chicken with Sweet Potatoes:
- Require 1 1/2 lbs boneless skinless chicken thighs or breasts
- Provide 1 tsp - ground turmeric
- Prepare 2 tsp for ground ginger
- You need 3 tbs of sesame oil
- Give 2 of medium shallots, chopped
- Get 2 cloves for garlic, minced or grated
- Require 1 inch - fresh ginger, peeled and grated
- Require 1 tsp for cayenne pepper
- Need 1/2 cup of fresh cilantro, chopped plus more for serving
- Prepare 1 - medium sweet potato, peeled and cut into 1 inch chunks (thicker is better)
- Get 2 cups for low sodium chicken broth
- Give 2 cups canned coconut milk
- Require 2 tbs for fish sauce
- Make ready 2 cups for fresh baby spinach
- Provide for juice of 2 limes
- Give To taste - kosher salt
- Require 2 cups cooked rice, for serving
- You need naan, for serving - we warm the pre-packaged ones in the oven (optional)
Coconut Milk Chicken with Sweet Potatoes step by step:
- Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes.
- Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat.
- Add the chicken and sear on both sides until browned, about 2 minutes.
- Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato.
- Season to taste with salt.
- Reduce the heat to low. Add 1 cup broth, the coconut milk, and fish sauce. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add additional broth. Stir in the spinach and lime juice.
- Serve the chicken and sauce over rice. Top with fresh cilantro. Enjoy with naan.
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