Fijian Lovo-Inspired Coconut Chicken and Root Vegetables

Ingredients

• 1 1/2 lb bone-in chicken thighs
• 1 can coconut milk
• 2 tbsp lime juice
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp kosher salt
• 1 tsp ground turmeric
• 1 lb sweet potatoes, cut into chunks
• 1 lb taro root, peeled and cut into chunks
• 1 red onion, cut into wedges
• 1 tbsp coconut or olive oil
• 4 cups baby spinach
• Cilantro and lime wedges

Steps

1. Heat the oven to 425°F. Stir together half the coconut milk, lime juice, garlic, ginger, salt and turmeric, then coat chicken and let stand 15 minutes.
2. Toss sweet potato, taro and onion with oil on a large sheet pan. Roast 15 minutes.
3. Add chicken to the pan, spooning over its marinade. Roast until the chicken reaches 165°F near the bone and vegetables are tender, 28 to 35 minutes.
4. Warm remaining coconut milk in a skillet and wilt spinach in it with a pinch of salt.
5. Serve chicken and vegetables over the coconut spinach, with cilantro and lime.

Allergen note: No major allergens are expected; check canned coconut milk.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.