Description
A warm and aromatic one-pan chicken dish with creamy coconut milk, turmeric, tender sweet potatoes, and crispy shallot oil for a flavorful finishing touch.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons coconut oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (optional)
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- Salt and black pepper to taste
- For the crispy shallot oil:
- 3 large shallots, thinly sliced
- 1/4 cup coconut oil or neutral oil
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Pat chicken thighs dry and season generously with salt and pepper.
- In a large oven-safe skillet or Dutch oven, heat 2 tablespoons coconut oil over medium-high heat. Sear chicken thighs skin-side down until golden brown, about 5 minutes. Flip and cook another 2 minutes. Transfer chicken to a plate.
- Reduce heat to medium. Add onion and cook until softened, about 4 minutes. Add garlic, ginger, turmeric, cumin, and cayenne (if using). Stir for 1 minute until fragrant.
- Add sweet potato cubes, coconut milk, and chicken broth. Stir to combine, scraping up any browned bits. Season with salt and pepper.
- Nestle the chicken thighs back into the skillet (skin side up). Bring liquid to a gentle simmer.
- Transfer the skillet to the oven and bake uncovered for 35–40 minutes, until chicken is cooked through and sweet potatoes are tender.
- While the chicken bakes, make the crispy shallot oil: In a small skillet, heat 1/4 cup oil over medium heat. Add shallots and cook, stirring occasionally, until golden and crispy, about 5–7 minutes. Use a slotted spoon to transfer shallots to a paper towel-lined plate. Reserve the oil.
- Remove chicken from oven. Drizzle with reserved shallot oil and top with crispy shallots. Garnish with cilantro or parsley if desired. Serve warm.
Notes
For a dairy-free version, ensure the chicken broth is dairy-free. The crispy shallot oil can be made ahead and stored in an airtight container at room temperature for up to a week. Leftover chicken keeps in the refrigerator for up to 4 days.
Nutrition
- Calories: 520
- Sugar: 8 g
- Fat: 32 g
- Carbohydrates: 32 g
- Protein: 28 g