Coconut Milk Braised Black Pepper Chicken With Sweet Potatoes Food

COCONUT MILK BRAISED CHICKEN WITH SWEET POTATOES

Steps:

• Combine the turmeric, ginger, cumin, black pepper, a pinch of salt, and toasted sesame oil together in a bowl; add the chicken and toss to coat evenly. Let sit for 5 minutes or up to 24 hours covered in the refrigerator.
• Heat 1/2 tablespoon of vegetable oil in a large Dutch oven over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Remove the chicken from the pan and set aside until needed.
• Add remaining 1/2 tablespoon of vegetable oil to the Dutch oven along with the bell peppers, shallots, and chili flakes and cook, stirring often, for 3 minutes. Add the minced garlic and sweet potatoes and cook, stirring constantly for 1 minute.
• Add the coconut milk, making sure to scrape up any browned bits from the bottom of the Dutch oven, along with the fish sauce. Add the chicken and their juices and stir to combine. Cover with a lid and simmer for 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender. Stir in the cilantro and season with sea salt, if needed.
• Serve over rice with fresh basil, cilantro, tons of lime wedges, and crushed peanuts on the side. Enjoy!

CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK

Steps:

• Heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and pepper.
• Heat a large Dutch oven over medium-high heat. Add oil. Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch. Transfer chicken to a plate.
• Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium. Cook, stirring, until soft, 1 to 2 minutes. Stir in curry paste and cook 1 minute. Stir in coconut milk and sweet potatoes. Arrange chicken pieces on top of potatoes, placing breast meat on top. Pour in enough water to come halfway up the sides of chicken. Bring to a boil. Cover pot and transfer to oven. Bake until chicken is cooked through, about 40 minutes.
• Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes. Add mustard seeds and toast until they begin to pop, 1 minute more. Transfer to a bowl and season with a pinch of salt.
• Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes. Pour over chicken and potatoes. Sprinkle with the coconut and mustard seed mixture and cilantro. Serve with lime wedges for squeezing.

COCONUT MILK-BRAISED CHICKEN

Steps:

• Place a rack in top third of oven; preheat to 400°F. Stir coconut milk and curry paste in a 3-qt. baking dish to combine (or, use a medium skillet if that's what you've got). Add lemongrass, ginger, and garlic.
• Season chicken with salt (hold back a bit since curry pastes often have a lot of salt). Place in baking dish and spoon some liquid over. Bake, occasionally spooning liquid over, until chicken is browned, tender, and cooked throughout (the joint should be reasonably easy to flex), 60-75 minutes.
• Transfer chicken and sauce to a platter. Top with coconut flakes and cilantro. Serve with rice and lime wedges alongside.

COCONUT-BRAISED CHICKEN THIGHS WITH TURMERIC AND PEPPERS

Steps:

• In a large, deep skillet, heat the oil over medium. In a small bowl, combine the coriander with 2 teaspoons salt and 1 teaspoon pepper. Pat the chicken dry using paper towels, then rub the seasoning all over the chicken. Add the chicken to the skillet, skin-side down, and cook until starting to heat through on one side, 10 minutes. Raise the heat to medium-high and continue to cook, without flipping, until skin is well browned, 4 to 5 minutes. Transfer to a plate, browned-side up.
• Reduce the heat to medium-low, add the scallions, lemongrass, ginger, garlic, turmeric and lime leaves, if using, and cook, stirring frequently, until tender, 6 to 8 minutes.
• Stir in the stock and coconut milk and bring to a boil over high. Add the chicken, browned-side up, and cook over medium-low until cooked through, 20 to 25 minutes for thighs or 30 to 35 minutes for legs. (Chicken is cooked through when a thermometer inserted into the thickest part registers 165 degrees, or the juices run clear without a trace of pink when chicken is pierced with a knife.)
• Transfer the chicken to a plate, browned-side up. Whisk the sauce in the skillet to emulsify, season to taste with salt and pepper, then add the sliced peppers and cook over medium just until slightly softened, 2 to 3 minutes. Return the chicken to the skillet, browned-side up, and add a few small sprigs cilantro on top of the sauce, for garnish.
• Serve with rice or noodles, and pass bowls of cilantro at the table, for seasoning to taste.