NYT Top 50 of 25 | Fragrant Coconut Chicken And Sweet Potato

• 总时间: 16 minutes

配料

3 tbsp neutral oil (divided)

1 med sweet potato, diced (¼")

½ cup scallions + 3 cloves garlic + 1 tbsp ginger (all minced)

1lb ground chicken (dark meat if possible)

1 cup full-fat coconut milk

4oz baby spinach

2 tbsp lime juice + ¼c cilantro

Salt, pepper, cooked rice, & hot sauce

步骤

Heat 1 tbsp oil in a skillet over medium; add sweet potato, season with salt and pepper, cover, and cook 8 minutes until tender, then set aside. Add remaining 2 tbsp oil, scallions, garlic, and ginger to the pan, sautéing for 30 seconds before adding the chicken to brown (approx. 5 minutes). Stir in coconut milk and the cooked sweet potatoes, simmering 2–3 minutes until slightly thickened. Fold in spinach until wilted, remove from heat, and stir in lime juice, cilantro, and final seasonings. Serve over rice with extra garnish and hot sauce.