Coconut Chicken & Sweet Potato Stew
Healthy Coconut Chicken & Sweet Potato Stew satisfies after a long and busy day. The creaminess comes from coconut milk. With a ginger and jalapeño kick.
- SERVE WITH:
- 1/3 cup fresh ginger, peeled and thinly sliced, about 3 ounces
- 4 cloves garlic, peeled
- 2 jalapeño peppers, chopped and seeded
- 1/4 cup orange or lime juice, freshly squeezed
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 2 tablespoons water
- 3 tablespoons peanut oil, divided
- 1 large onion, coarsely chopped
- 1 teaspoon kosher salt, plus more as needed
- 1 (15-ounce) can diced tomatoes and their juices
- 1/2 cup roasted peanuts
- 1/2 cup unsweetened coconut milk
- 1/4 cup unsweetened coconut, shredded, plus more for garnish
- 2 cups low-sodium chicken broth or stock
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 1 pound sweet potatoes, peeled and cut into 3/4-inch pieces
- 2 pounds chicken thighs, boneless, skinless, cut into 1 1/2-inch pieces
- Orange or lime wedges, chopped peanuts, chopped cilantro, and cooked rice (Optional)
Preparation time 15mins
Cooking time 45mins
Pulse the ginger, garlic, jalapeños, juice, paprika, cumin, coriander, turmeric, and water in a food processor fitted with the blade attachment until it forms a paste; set aside in the food processor.
Heat 2 tablespoons of the oil in a large saucepan over high heat until shimmering. Add the onions and a pinch of salt and stir to combine. Reduce the heat to medium and cook, stirring often, until softened, about 8 minutes.
Stir in the ginger paste (reserve the food processor; no need to wash) and cook, stirring, until the paste begins to brown, about 3 minutes.
Stir in the tomatoes, peanuts, coconut milk, and coconut and cook, stirring often, until the mixture thickens slightly, about 5 minutes. Transfer back into the food processor and purée until smooth. Return the mixture to the saucepan. (Alternatively, purée it directly in the saucepan with an immersion blender.)
Add the broth and measured salt and pepper. Bring to a simmer and cook for 15 minutes. Stir in the sweet potatoes and cook until tender, about 20 minutes. Keep warm over low heat.
Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Season the chicken with salt and pepper. Working in batches to avoid crowding the skillet, brown and cook until the chicken is cooked through and the juices run clear when pierced with a knife, about 8 minutes. Add the chicken to the stew and stir to combine. Taste and season with salt and pepper as needed.
Serve garnished with additional shredded coconut, orange or lime wedges, peanuts, and cilantro, if desired. This can also be served over rice.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
For Paleo, swap coconut or olive oil for the peanut oil and omit the peanuts.
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