Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes
Yield
Yield: 6 Servings
Ingredients
2 pounds boneless, skinless, chicken thighs or breasts, cut into 2-inch chunks
1 Tbsp ground turmeric
1 Tbsp ground ginger
1 tsp ground cumin
1 tsp black pepper
Kosher salt, to taste
3 Tbsp extra virgin olive oil
2-3 sweet peppers, sliced
2 medium shallots or onions, chopped
4 cloves garlic, chopped
½ tsp chili flakes, or more if desired
2 cups cubed sweet potatoes
2 cans (14-ounce) full-fat coconut milk
2 Tbsp fish sauce or soy sauce
½ cup fresh cilantro, chopped
Steamed Rice, for serving
½ cup Thai basil leaves (optional)
2 limes
Roasted peanuts, chopped
Instructions
Toss the chicken with the turmeric, ginger, cumin, pepper, a pinch of salt, and 1 Tbsp oil. Let set 5 minutes or up to overnight in the fridge.
Heat 1 Tbsp oil in a large Dutch oven set over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Pull the chicken out of the pan.
To the pot, add 1 Tbsp olive oil, the peppers, shallot or onions, garlic, and chili flakes, cook 3 minutes. Then toss in the sweet potatoes and reduce the heat to low. Pour in the coconut milk and fish or soy sauce. Slide the chicken and any juices on the plate into the milk. Cover and simmer for 20-30 minutes, or until the chicken is cooked through and the sweet potatoes are tender. If the sauce is too thick, add a splash of water. Stir in the cilantro and season with salt.
Divide rice between bowls, then spoon the chicken and sauce over the rice. Top with basil, peanuts, and lime juice.
