Papua New Guinean Coconut Chicken with Sweet Potato

Ingredients

• 2 chicken thighs
• 1 tbsp oil
• 1 small sweet potato, cubed
• 1/2 onion, sliced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 cup coconut milk
• 1 small tomato, chopped
• 1 cup green beans, cut short
• 1 cup cooked rice
• Salt and black pepper

Steps

1. Heat oven to 425°F. Toss sweet potato with a little oil, salt and pepper and roast until browned, about 22 minutes.
2. Brown chicken in a covered skillet and transfer it to a plate.
3. Cook onion, garlic and ginger in the skillet, then add coconut milk and tomato.
4. Return chicken and simmer covered until cooked through. Add beans for the last 5 minutes.
5. Serve chicken and coconut sauce with roasted sweet potato and rice.

Allergen note: Contains coconut.

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