Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large pot or Dutch oven, heat 2 tablespoons of coconut oil over medium heat. Add 1 large yellow onion, finely chopped, and cook until softened, about 5 minutes.

2. 2

   Stir in 4 cloves of minced garlic, 1-inch of grated fresh ginger, 1 diced red bell pepper, and 1 minced Scotch bonnet pepper (if using). Sauté for 2-3 minutes until fragrant.

3. 3

   Add 8 bruised green cardamom pods, 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, and 1 sprig of fresh thyme leaves to the pot, stirring constantly for 1 minute until aromatic.

4. 4

   Add 1.5 lbs of boneless, skinless chicken thighs, cut into 1.5-inch pieces, to the pot. Stir to coat the chicken with the spices and sear for 5 minutes until lightly browned.

5. 5

   Pour in 1 (13.5 ounce) can of full-fat coconut milk and 2 cups of chicken broth. Stir in 1.5 lbs of peeled and 1-inch cubed sweet potatoes. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

6. 6

   Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes, or until the chicken is cooked through and the sweet potatoes are tender.

7. 7

   Remove from heat, stir in 1 tablespoon of fresh lime juice, and adjust seasoning if needed. Garnish with fresh cilantro or parsley before serving.