The perfect amount of sweet to go with your savory.
Ingredients:
2 ½ lbs Bone-In Chicken Thighs, Breasts, Legs, or Mix
2 Medium Shallots, Chopped
3 Garlic Cloves, Minced or Grated
1-inch Piece Fresh Ginger, Peeled & Grated
2 Medium Sweet Potatoes, Peeled & Cut Into 1-inch Chunks
1 ½ cups Low Sodium Chicken Broth
1 can (15 oz) Unsweetened Coconut Milk
½ cup Fresh Cilantro, Chopped and Divided
2 Tbsp Fish Sauce
2 cups Fresh Baby Spinach
¼ cup Lime Juice
1 Tbsp Ground Turmeric
1 Tbsp Dry Ground Ginger
2 tsp Ground Coriander
⅛ tsp Cayenne Pepper
2 tsp Kosher Salt
Instructions:
In a separate bowl, combine Turmeric, Ginger, Coriander, Cayenne Pepper, and Salt. Mix well.
Season both sides of Chicken with spice mixture, transfer to the bottom of Claypot and let rest for 5 minutes.
Place Shallots, Garlic, Ginger, Cilantro (reserving some for garnish), and Sweet Potatoes on top of Chicken in Claypot.
Pour Chicken Broth, Coconut Milk, and Fish Sauce over mix in Claypot. Cover the ClayPot with Lid.
Turn Claypot Oven ON, use MODE Button to select BRAISE.
Use LEFT/RIGHT Arrows to the right of MODE Button to select 1 Hour. Press START/STOP to start.
After 45 minutes, preheat a separate oven to 400°F.
When BRAISE MODE is complete, remove Lid and transfer Claypot ONLY to the oven. Cook for an additional 30 minutes to brown chicken and thicken sauce.
Remove from the oven, stir in Baby Spinach and Lime Juice to taste. Top with reserved Cilantro.
Transfer Claypot to table for service and enjoy!
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