Apricot Ginger Coconut Milk Braised Chicken with Sweet Potatoes and Rice
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Apricot Ginger Coconut Milk Braised Chicken with Sweet Potatoes and Rice
Category
Dinner Recipes
Ingredients
- 1 12 oz Terrapin Ridge Farms Apricot Ginger
- Teriyaki Glaze
- 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, optional for garnishing
- 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.