Toss the chicken with the turmeric, ginger, and 1. tablespoon of olive oil. Let sit 5 minutes. Heat 2 tablespoons of olive oil in a large Dutch oven. or pot over medium-high heat. Add the chicken and. sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and 1/3. cup cilantro, cook 3 minutes, then toss in the sweet. potato. Reduce the heat to low. Add 1 cup broth,. the coconut milk, 8 oz TRF Apricot Ginger Teriyaki. Glaze and fish sauce. Partially cover and simmer for. 20-30 minutes, or until the chicken is cooked. through. If the sauce is too thick, add additional broth. Stir in. the lime juice. Serve the chicken and sauce over rice. Top with remaining fresh cilantro and chili oil, if. desired. Enjoy with toasted .