HOLY CRAP. I’ve made this version of coconut chicken TONS of times, but I decided to throw in a little twist yesterday and I am so impressed. I immediately realized this one would be a hit. Without any further hesitation, i bring to you creamy coconut balsamic chicken paired with crispy oven roasted sweet potatoes.
Ingredients— what you need:
FOR THE CHICKEN:
– 1 pack of chicken thighs
– 1 can coconut milk (I prefer the cans that include the coconut cream, the Thai Kitchen brand is my favorite)
– 1 cup chicken stock
– Thinly sliced mushrooms (I used about a handful)
– 1/2 large yellow onion
– 2 tbsp ghee (can sub for butter OR oil of choice)
– 1 tsp of salt, pepper, garlic powder
– 1tbsp balsamic vinegar
– 1tbsp worcestershire sauce
– 1 jalapeño thinly sliced, for garnish
FOR THE POTATOES:
– 2 sweet potatoes, sliced into “chips” — make sure they are thinly sliced, but not too thin (about 2cm thickness)
– Avocado oil spray
– Salt, pepper, paprika, garlic powder to taste
TO MAKE:
– Preheat the oven to 425F
-Chop onion, mushroom, and sweet potatoes
– Arrange sweet potatoes on a sheet pan and spray with avocado oil (or drizzle with oil of choice). Season with salt, pepper, garlic powder, and paprika — to taste.
– Place sweet potatoes in oven to roast for 35-45 minutes, flipping/stirring half-way through
-In a large skillet over high heat, melt ghee and add onions/mushrooms to pan to cook
-Once onions are translucent, add chicken thighs to pan, generously seasoning with salt and pepper. Sear the chicken for 3 minutes on each side.
-After chicken has seared, add can of coconut milk and chicken stock to the pan. Then add balsamic vinegar and worcestershire sauce. Let the liquid come to a boil. Cook on high for 10 minutes, and then reduce heat to low and cover.
-Let simmer for 10-20 minutes and occasionally uncover and stir. Repeat until sauce begins to thicken.
-Slice fresh jalapeño thinly for garnish and spice
-Serve with chicken layered on top of potatoes, garnished with fresh jalapeño and sauce (as desired). Voila!!
This is one of my new favorite weeknight meals — it takes about 40 minutes to make, but is worth every single second. Let me know if you try it out, and what your favorite part is! ENJOY! xo.
sustaining sloan 