Fragrant Coconut Chicken and Sweet Potato

Ingredients

3tablespoons neutral oil, such as canola or safflower

1medium sweet potato, peeled and diced into ¼-inch pieces

Salt and pepper

½cup thinly sliced scallions, plus more for garnish

3garlic cloves, minced

1tablespoon minced fresh ginger

1pound ground chicken (preferably dark meat)

1cup unsweetened full-fat coconut milk (see Tip)

4cups/4 ounces baby spinach

2tablespoons lime juice

¼cup coarsely chopped cilantro, plus more for garnish

Cooked rice (such as jasmine), for serving

Hot sauce, for serving

Directions

In a 12-inch nonstick skillet, heat 1 tablespoon of the 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.

Step 2

Add the remaining 2 tablespoons 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.

Step 3

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.

Step 4

Divide the coconut chicken mixture over rice in bowls and garnish with more scallions and cilantro. Serve warm, with hot sauce on the side.