Fragrant Coconut Chicken & Sweet Potato

I really can't wait for fall cooking {yay soups!} so when I saw this recipe on NYT Cooking for Fragrant Coconut Chicken & Sweet Potato, it seemed like the perfect transition meal to ease us into fall last week.  It was super quick to put together on a weeknight and had yummy fall flavors with simple, fresh ingredients.  Definitely putting this one on rotation for the foreseeable future!

Fragrant Coconut Chicken & Sweet Potato

Ingredients

3 Tblsp neutral oil

1 medium sweet potato, peeled and diced into 1/4 inch pieces

Salt & pepper

1/3 cup thinly sliced green onions, plus more for garnish

3 garlic cloves, minced

1 Tblsp minced fresh ginger

1 lb ground chicken

1 cup unsweetened full fat coconut milk {I ended up using a whole can, about 2 cups}

4 cups/4 oz baby spinach

2 Tblsp lime juice

1/4 cup chopped cilantro {I didn't have so skipped this}

Cooked rice for serving

Instructions

1. In large skillet, heat 1 Tblsp oil over medium heat.  Add sweet potato, season with salt & pepper, and stir evenly to coat in oil.  Cover and cook, stirring, until tender, about 10 minutes.  Transfer to a plate.

2. Add remaining oil to pan, then add green onions, garlic, and ginger and cook, stirring, about 30 seconds.  Add chicken and cook, breaking up meat, until cooked through {about 8 minutes}.

3. Add coconut milk and sweet potato and bring mixture to a simmer.  Cook until liquid is slightly reduced and thickened, about 3 minutes.  Stir in spinach until just wilted, then turn off heat.  Add lime juice and season with salt & pepper if needed.

4.  Serve over rice with more green onions.

Serves 4

adapted from nyt cooking

xoxo,

stephanie marie