One-Pot Turmeric Coconut Chicken with Sweet Potatoes

Turmeric & Ginger are potent anti-inflammatory's, and add a warm, complex flavor to an already nutrient dense dish!

(adapted & modified from halfbakedharvest.com)

Ingredients:

• 4-6 chicken thighs or breasts

• 1 tbs ground turmeric

• 2 tbs ground ginger

• 3 tbs sesame oil or evoo

• 1/2 medium onion, chopped

• 2 cloves garlic, minced

• 1/2 teaspoon cayenne pepper,

• 1/2 cup fresh cilantro,

• 2 medium sweet potatoes, peeled and cut into 1 inch chunks

• 1-2 cups low sodium chicken broth

• 2 cups canned coconut milk

• 1 tbs fish sauce

• 2 cups fresh kale

• juice of 2 limes

• kosher salt & black pepper

• 2 cups cooked organic sprouted or wild rice, for serving

Directions:

1. Toss the chicken with the turmeric, 1 tbs ginger, and 1 tbs oil. Let sit 5-30 minutes.

2. Heat 2 tbs oil in a large pot or cast iron skillet over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes.

3. Remove the chicken and set to the side

4. Add the onion, garlic, 1 tbs ginger, cayenne, and 1/2 of the cilantro, cook until onion becomes translucent , then add sweet potato.

5. Reduce the heat to low. Add 1 cup broth, coconut milk, and fish sauce.

6. Add the chicken back in- nestling among sweet potatoes

7. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through.

8. If the sauce is too thick, add additional broth.

9. Stir in kale and lime juice & season to taste with salt, hot red pepper flakes and black pepper as desired.

10. Serve alone, or over organic wild rice, sprinkle with cilantro.