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

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