Apricot Ginger Coconut Milk Braised Chicken with Sweet Potatoes and Rice
- 24 Oct, 2022
- Posted by: clare o'donnell
Apricot Ginger Coconut Milk Braised Chicken with Sweet Potatoes and Rice
Rated 5.0 stars by 1 users
Category
Entrée
Ingredients
-
1 12 oz Terrapin Ridge Farms Apricot Ginger
- 1 1/2 lbs Boneless skinless chicken breasts
- 1 tbsp ground turmeric
- 2 tsp ground ginger
- 1 tsp Kosher salt
- 1 tsp Freshly ground pepper
- 3 tbsp Olive oil
- 2 medium Shallots, chopped finely
- 3 garlic cloves, minced
- 1 inch / 1 tbsp Fresh ginger, grated
- 1/4 tsp Cayenne pepper
- 1/2 cup Fresh cilantro, chopped
2 medium Sweet Potatoes, peeled and cut into 1 inch chunks
- 1 1/2 cups Chicken broth
- 1 can Coconut milk
- 2 tbsp Fish sauce
- 2 Limes, juiced, for serving
- 2 cups Cooked rice, for serving
1 tbsp Chili oil
- 4-6 Toasted naan, for serving
Directions
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 Naan bread.
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