Coconut Peanut Chicken with Sweet Potato

Coconut Peanut Chicken with Sweet Potato

Coconut Peanut Chicken with Sweet Potato by Annie B Kay - anniebkay.com

COCONUT PEANUT CHICKEN WITH SWEET POTATO

Just completed the first draft of a book proposal for easeful whole-food eating. YEAH! So, I’ve been reading the amazing food meisters around the net to hear the consensus for quick & easy weeknight dinners. I agree with what I found; two pans max, about 40 minutes of active work max (which does not include the time your sauce simmers away or time in the oven). Leftovers are good. Happy times, because that’s how I cook and I have a great Coconut Peanut Chicken with Sweet Potato recipe for you that fits the bill.

Here is a skillet chicken recipe that is just that: easy, one pan, really flavorful, and great leftovers. The sauce will be lovely over veggies and the chicken will be wonderful tomorrow if you can resist eating it all tonight.
This recipe serves 2, with leftover sauce

Coconut Peanut Chicken with Sweet Potato

Here is a skillet chicken recipe that is just that: easy, one pan, really flavorful, and great leftovers. The sauce will be lovely over veggies and the chicken will be wonderful tomorrow if you can resist eating it all tonight. This recipe serves 2, with leftover sauce
Course Dinner, Lunch, Main Course
Keyword Chicken thighs, Coconut, Peanuts, Sweet Potato
Servings 2 People

Equipment

  • Large Skillet

Ingredients

  • 2 organic chicken thighs skin-on
  • 1/2 large yellow or sweet vidalia onion chopped
  • 1 13.5 oz can coconut milk
  • 2-3 Tbsp fresh ginger peeled
  • 3 Tbsp fresh cilantro – stalks for sauce plus a few whole sprigs for garnish
  • 1/4 c peanut butter
  • 1 tsp hot chili sauce
  • 1 sweet potato – peeled and cubed

Instructions

  • In a large skillet turned to high, add onions and sear the chicken thighs, skin-down first (to get some fat in the pan). About 10 minutes.
  • Turn down to medium-low, add sweet potato, cover and simmer 15 minutes.
  • In a blender, pour coconut milk, ginger, cilantro, and blend until smooth. Run through a sieve (to remove some of the ginger woody pulp) into a medium bowl, add peanut butter and chili sauce, and whisk until smooth.
  • Add sauce to skillet mixture and simmer another 15-20 minutes.
  • Top with springs of cilantro and enjoy.

 

Notes

My Coconut Peanut Chicken with Sweet Potato recipe is easy to expand; you can easily toss in 2 more chicken thighs, or another sweet potato, depending on what you want for leftovers and how many mouths you are feeding tonight. Or, just double the whole recipe.  You’ll be getting into 2-pan territory if you do that unless you have a really large skillet.

For all my recipes, I suggest using the cleanest ingredients you can find and afford. So, grass-fed organic chicken (and other meats and eggs) is always best, and organic or bio-dynamic herbs and vegetables are best, though consulting the Environmental Working Group’s Clean 15/Dirty dozen list can be helpful if buying all organic will send you to the poor house (or make your house the poor house). Across the board, using ingredients in their whole form will usually give you the most nutrition. So, if you can grind your own peanut butter from organic peanuts, excellent. If you grow your own herbs, lovely. If not, just do the best you can and worry not about it. Every single ingredient has a whole-to-refined story (unfortunately), so it is hard to keep up. I do find that if you invest time and energy into eating a little cleaner and a little simpler, you will begin to see changes. Keep going!
Enjoy!
Annie
Coconut Peanut Chicken with Sweet Potato by Annie B Kay - anniebkay.com

Pinterest

Cantaloupe Walnut and Cilantro with Lime Recipe

Cantaloupe Walnut and Cilantro with Lime Recipe

Here is a simple recipe for a healthy summer breakfast. A quick and balanced breakfast for one.
My excellently smart and organized VA Kate Tilton likes simple recipes. She’d prefer three ingredients, but Kate, this one’s for you and I hope you like it. Four ingredients, ten minutes (with plenty of cut-up cantaloupe to spare), a lovely balance of protein, healthful fat and fruit fiber, and the acid from the lime enhances the absorption of the antioxidants (like vitamin C) to boot.
When choosing a ripe cantaloupe (aka musk) melon at the grocery, find one that smells fresh and oh so slightly gives to the firm touch – you can smell and touch at the stem-end. If the stem area is mushy it may be over-ripe. The outside should be a rosy dusky tan, and a bit of green may mean best if you let it ripen on the counter a couple days before using (which is how I use musk and honeydew melons – let them rest for a bit). If the skin has indentations in it, you are fine until you see dark moldy spots which eventually reach into the meat, then you’ve let it hang around too long or chosen an older specimen than you intended. Fresh cantaloupe will keep in the fridge for 3 or 4 days once you slice it. Cantaloupe is a great source of vitamins A and C. More on recent studies and details of cantaloupe nutrition.

Cantaloupe Walnut and Cilantro with Lime Recipe

Ingredients

  • 1 cup ripe cantaloupe, sliced and cut into pieces
  • 1/2 cup raw walnuts
  • 1/4 cup fresh cilantro
  • Juice of 1/2 lime

Directions

Place the cut cantaloupe in a serving bowl, add the nuts and cilantro and give a toss with your clean hands or a spoon. Squeeze fresh lime juice over, toss and eat.
The flower topping this breakfast is actually a cilantro flower from my garden. Just the gifts of the garden available at the moment!
Enjoy the day, enjoy the season.

Pinterest