2chicken breasts or thighs, cut into 2-inch chunks
½tbspturmeric
½tbspginger
½tspcumin
½tspblack pepper
Sea salt, to taste
½tbsptoasted sesame oil
Coconut Milk Braised Chicken with Sweet Potatoes:
1tbspvegetable oil, divided
1bell pepper, sliced
1medium shallot, chopped
3cloves of garlic, minced
¼-½tspcrushed red pepper flakes, to taste
1cupsweet potato, peeled & cubed
1(14 oz)can full-fat coconut milk
1tbspfish sauce
¼cupfresh cilantro, plus more for serving
For Serving:
Jasmine rice
Fresh basil (or Thai basil), torn
Fresh cilantro, chopped
Limes, quartered
Peanuts, crushed
Instructions
Combine the turmeric, ginger, cumin, black pepper, a pinch of salt, and toasted sesame oil together in a bowl; add the chicken and toss to coat evenly. Let sit for 5 minutes or up to 24 hours covered in the refrigerator.
Heat 1/2 tablespoon of vegetable oil in a large Dutch oven over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Remove the chicken from the pan and set aside until needed.
Add the remaining 1/2 tablespoon of vegetable oil to the Dutch oven along with the bell peppers, shallots, and chili flakes and cook, stirring often, for 3 minutes. Add the minced garlic and sweet potatoes and cook, stirring constantly for 1 minute.
Add the coconut milk, making sure to scrape up any browned bits from the bottom of the Dutch oven, along with the fish sauce. Add the chicken and its juices and stir to combine. Cover with a lid and simmer for 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender. Stir in the cilantro and season with sea salt, if needed.
Serve over rice with fresh basil, cilantro, tons of lime wedges, and crushed peanuts on the side. Enjoy!