Sweet potato, chicken thighs, spinach, and peas simmer in a spiced tomato and coconut milk sauce in one pot. The flavor deepens as it sits, so leftovers taste even better on day 2 and 3 – perfect for meal prep.
Ingredients
- 2 tsp Coriander
- 1 tsp Smoked paprika
- 1/2 tsp Cayenne
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1/2 Red onion
- 1/2 inch Ginger (fresh, small piece)
- 5 cloves Garlic
- 1/2 cup Coconut milk
- 14.5 oz Can of diced tomatoes
- 2 tbsp Tomato paste
- 1 Sweet potato
- 1 cup Frozen spinach
- 1.25 lbs Chicken thighs (packaged)
- 1/2 cup green peas
- 2 tbsp olive oil
- salt and pepper to taste
- chopped parsley and chili flakes to garnish optional
Instructions
- Peel the onion, ginger, garlic, and sweet potato and chop them up. Also, chop the chicken thighs into bite-sized pieces.
- Add the olive oil to a large pan and then add in the chopped sweet potato and sauté 5 minutes.
- Then add in the chopped chicken thighs and let sauté for about 5 minutes, then flip the chicken pieces over.
- Add in the chopped onion, ginger, and garlic.
- Add in the coriander, smoked paprika, cayenne, oregano, and basil and stir well.
- Then add in the can of diced tomatoes, tomato paste, frozen spinach, and frozen peas. Put the lid on to the pan, and let the ingredients simmer for about 5 minutes. Uncover and stir well, then cover and let simmer another 5 minutes.
- Turn the stove off and remove the pan from the heat.
- Add in the coconut milk and stir well.
- Season with salt and pepper. Drizzle with chopped parsley and chili flakes, if desired, and enjoy warm.
Notes
- Leave out the cayenne for a mild version.
- Store leftovers in an airtight container in the fridge for up to 7 days.
Nutrition
Calories: 271kcal | Carbohydrates: 13g | Protein: 14g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 125mg | Potassium: 533mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6722IU | Vitamin C: 13mg | Calcium: 74mg | Iron: 3mg
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