Coconut Milk Drunk Chicken

I love a good one pot meal. Here is my rendition of a @halfbakedharvest recipe.  It’s packed with so much flavor. Highly recommend throwing this in your weeknight meal rotations. 

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Ingredients: 

• 1lb of skin-on chicken thighs

• 2 tbsp toasted sesame oil 

• 1 tbsp turmeric powder 

• 2 tbsp chopped ginger 

• 1 tsp salt 

• 2 small shallots 

• 3 garlic cloves 

• ½ cup chopped cilantro 

• 2 small sweet potatoes, cubed

• 1 ½ cups of chicken stock 

• 1 can of coconut milk 

• 1-2 tbsp of fish sauce 

• ½ cup of spinach 

• 1-2 baby bok choy chopped

• Lime juice for finishing 

Extras: 

• Rice 

• Toasted Garbanzo beans 

The How To: 

Place your chicken in a bowl and toss in sesame oil, turmeric, ginger and salt. Sauté your chicken in a large skillet. Once browned on both sides, toss in the shallots, garlic and cilantro. Sauté for a minute, then add your sweet potatoes and cook for a few more minutes. Add your chicken stock and coconut milk and stir. Then add fish sauce. I would add fish sauce based on your level of taste. I added about 1 ½ tbsp. Bring the whole dish to a simmer and cook until potatoes are fork tender. When almost done, add the bok choy and spinach. Serve with rice and top with cilantro, toasted garbanzo beans and the juice from half a lime. The limes are not just decor, they serve to balance out the flavors and they pair incredibly well with the coconut milk and fish sauce.

BONUS: Toasted Garbanzo Beans