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
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.