Name: Coconut Curry Chicken Skillet with Sweet Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 5 large chicken drumsticks; 15 oz chickpeas; 2 medium sweet potatoes; 1 large red bell pepper; 1 medium red onion; 0.5 cup full-fat coconut milk; 2 tbsp red curry paste; 1 tbsp avocado oil; 1 tbsp fresh ginger; 3 cloves garlic; 1 tsp sea salt; 0.5 tsp black pepper; 1 tbsp lime juice; 0.25 cup fresh cilantro

Instructions

Prep 15 min · Cook 40 min

1. Season the chicken drumsticks with 0.5 tsp of the sea salt and 0.25 tsp of the black pepper.
2. Heat the avocado oil in a large heavy skillet or Dutch oven over medium-high heat.
3. Add the chicken drumsticks to the skillet and sear for 4 minutes per side until golden brown, then remove them and set aside on a plate.
4. In the same skillet, add the sliced red onion and cubed sweet potatoes, sautéing for 5 minutes until the onion is translucent and the potatoes begin to soften.
5. Stir in the minced fresh ginger, minced garlic, and red curry paste, cooking for 1 minute until the aromatics are fragrant.
6. Pour in the full-fat coconut milk and add the remaining 0.5 tsp of sea salt and 0.25 tsp of black pepper, stirring to deglaze the bottom of the pan.
7. Return the chicken drumsticks to the skillet, cover with a tight-fitting lid, and reduce the heat to low; simmer for 16 minutes.
8. Add the sliced red bell pepper and drained chickpeas to the skillet, cover again, and continue to simmer for 10 minutes until the chicken is cooked through and potatoes are tender.
9. Remove from the heat, stir in the fresh lime juice, and garnish the skillet with chopped fresh cilantro before serving warm.

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Ingredients

Instructions

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