MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Fragrant Coconut Chicken & Sweet Potato
Categories: Potatoes, Vegetables, Poultry, Herbs
     Yield: 4 Servings

     3 tb Neutral oil
     1 md Sweet potato;
          - peeled, diced 1/4"
          Salt & pepper
   1/2 c  Scallions; thin sliced,
          - more for garnish
     3 cl Garlic; minced
     1 tb Fresh ginger; minced
     1 lb Ground chicken;
          - preferrably dark meat
     1 c  Unsweetened full-fat coconut
          - milk
     4 c  Baby spinach (4 oz)
     2 tb Lime juice
   1/4 c  Cilantro; coarse chopped,
          - more for garnish
          Cooked rice; for serving
          Hot sauce; for serving

 In a 12" nonstick skillet, heat 1 tb 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 tb 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.

 Recipe by Kay Chun

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

 Uncle Dirty Dave's Archives

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.