A soothing, fragrant dish that’s really simple to make and is perfect served over jasmine or basmati rice.
I recommend using bone-in, skinless chicken thighs for the juiciest result but if you use chicken off the bone, you’ll reduce the cooking time by about 15 minutes, so this really is a quick and delicious supper.
Note – if you remove the skin yourself, you might want to save it for this incredible ‘Chicken Skin Popcorn’ recipe, courtesy of Nigel Slater.
CHICKEN & SWEET POTATOES IN COCONUT MILK
8 chicken thighs on the bone, skin removed
1 tablespoon of vegetable oil
1 large onion, thinly sliced
1lb (about half a kilo) of sweet potatoes, peeled and cut into 2 inch (5cm) chunks
1 can of coconut milk
3 tablespoons of Thai fish sauce (nam pla)
The juice of one or two limes, to taste
A good handful of chopped cilantro (coriander)
Heat the oil in a deep, wide saute pan (with a lid) and when moderately hot, add the chicken pieces and cook on one side for about 5 minutes until they’re nicely browned. Add the sliced onion, stir things around and continue to cook until the onion has softened.
Add the sweet potato, coconut milk and 2 tablespoons of the fish sauce. Stir well to combine and bring it to a boil then turn the heat down low, put the lid on and let it simmer for about 40 minutes, until the chicken is tender and cooked through.
Remove the lid and add the remaining tablespoon of fish sauce. If there’s too much liquid, crank up the heat to reduce it a bit. Stir in the lime juice and cilantro and serve immediately over rice in warm bowls.