Ingredients
The following ingredients have 4 Servings
- 2 tablespoons coconut oil
- ½ red onion
- thinly sliced
- 3 cloves garlic
- roughly chopped
- 1 red chile
- seeded and roughly chopped
- 2 teaspoons yellow mustard seeds
- One 2-inch piece fresh ginger
- peeled and grated
- Salt and pepper
- 1 teaspoon ground turmeric
- 1 ¼-inch cinnamon stick
- or ½ teaspoon ground cinnamon
- 4 bone-in
- skin-on chicken thighs
- ¾ cup coconut milk
- ¾ cup vegetable stock (use a stock cube dissolved in water if needed)
- 7 ounces peas
- fresh or thawed
- 18 ounces peeled sweet potato
- cut into 1 ¼ -inch cubes
- 3 ½ ounces spinach
- roughly chopped
- Sea salt and freshly ground black pepper
- ½ ounce fresh cilantro
- finely chopped
- to serve
Instruction
- Preheat the oven to 400˚F
- Melt the coconut oil in a large ovenproof saucepan or casserole dish over medium heat
- Add the onion, garlic, chile, mustard seeds and ginger with some salt and pepper, and sauté for 3-4 minutes, then stir in the turmeric and cinnamon, and cook for a minute
- Add chicken, skin side down
- Fry the chicken gently for 5-6 minutes, stirring every now and again to ensure the onions don’t burn, until the skin lightly browns
- Flip the chicken thighs over, and pour in the coconut milk and stock
- Add the peas, sweet potato cubes, and spinach, making sure they are all covered in the coconut sauce
- Cover with a lid, and transfer to the oven
- Bake for 30 minutes until the chicken is cooked through (the juices run clear when you pierce the thighs with a sharp knife) and the sweet potato is soft
- Remove from the oven, and serve garnished with the cilantro
