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Title: Fragrant Coconut Chicken & Sweet Potato
Categories: Potatoes, Veetables, Poultry, Reens, Herbs
Yield: 4 servings

3 tb Neutral oil
1 md Sweet potato; peeled, in
- 1/4" dice
Salt & pepper
1/2 c Thin sliced scallions; more
- for garnish
3 cl Garlic; minced
1 tb Minced fresh ginger
1 lb Ground chicken; pref dark
- meat
1 c Unsweetened full-fat coconut
- milk
4 c (4 oz) baby spinach
2 tb Lime juice
1/4 c Coarse chopped cilantro;
- more for garnish
Cooked rice; for serving
Hot sauce; for serving

In a 12-inch nonstick skillet, heat 1 tablespoon of the
oil over medium. Add the sweet potato, season with salt
and pepper and stir to evenly coat in the oil. Cover and
cook, stirring halfway through, until golden and tender,
about 8 minutes. Transfer to a plate.

Add the remaining 2 tablespoons oil plus the scallions,
garlic and ginger to the skillet and cook, stirring,
until fragrant, 30 seconds. Add chicken, season with
salt and pepper, and cook, breaking up the meat until no
longer pink, about 5 minutes.

Add coconut milk and sweet potato and bring back to a
simmer. Cook until liquid is slightly reduced and
thickened, 2 to 3 minutes. Stir in spinach just until
wilted, then turn off the heat. Stir in lime juice and
cilantro and season again with salt and pepper.

Divide the coconut chicken mixture over rice in bowls
and garnish with more scallions and cilantro. Serve
warm, with hot sauce on the side.

By: Kay Chun

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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