halfbakedharvest4.5
Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes
The perfect bowl of warming comfort food full of color and flavor...simple, healthy, and delicious!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●dutch oven
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Toss the chicken with the turmeric, ginger, cumin, pepper, a pinch of salt, and 1 tablespoon oil. Let sit ⏱️ 5 minutes or up to overnight in the fridge.2. Heat 1 tablespoon oil in a large Dutch oven set over medium-high heat. Add the chicken and sear on both sides until browned, about ⏱️ 2 minutes. Pull the chicken out of the pan. 3. To the pot, add 1 tablespoon olive oil, the peppers, shallots, garlic, and chili flakes, cook ⏱️ 3 minutes, then toss in the sweet potatoes. Reduce the heat to low. Pour in the coconut milk and fish sauce. Slide the chicken and any juices on the plate into the milk. Cover and simmer for ⏱️ 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add a splash of water. Stir in the cilantro and season with salt.4. Divide rice between bowls, then spoon the chicken and sauce over the rice. Top with basil, peanuts, and lime juice.
ground turmeric1 tablespoon(14 ounce) full-fat coconut milk2 cansground ginger1 tablespoonground cumin1 teaspoonmedium shallots, chopped2garlic, chopped4 clovesfish sauce (or soy sauce)2 tablespoons
Nutrition Facts
calories
547 kcal
serving Size
1 serving
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