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Composition Coconut Milk Chicken with Sweet Potatoes:
- Require 1 1/2 lbs for boneless skinless chicken thighs or breasts
- Get 1 tsp for ground turmeric
- Need 2 tsp - ground ginger
- Provide 3 tbs - sesame oil
- Require 2 - medium shallots, chopped
- Give 2 cloves garlic, minced or grated
- Make ready 1 inch of fresh ginger, peeled and grated
- Provide 1 tsp - cayenne pepper
- Take 1/2 cup - fresh cilantro, chopped plus more for serving
- Get 1 medium sweet potato, peeled and cut into 1 inch chunks (thicker is better)
- Need 2 cups - low sodium chicken broth
- Need 2 cups for canned coconut milk
- Take 2 tbs fish sauce
- Require 2 cups fresh baby spinach
- Give juice of 2 limes
- Give To taste for kosher salt
- Provide 2 cups cooked rice, for serving
- Prepare for naan, for serving - we warm the pre-packaged ones in the oven (optional)
Coconut Milk Chicken with Sweet Potatoes process:
- 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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