Ingredients
6
boneless skinless chicken thighs, cut into 2-inch pieces (1 1/2 lb)
1
teaspoon salt
2
tablespoons olive oil
1
cup chopped onions
2
tablespoons finely chopped fresh gingerroot
4
cloves garlic, finely chopped
1
medium jalapeño chile, finely chopped
3
tablespoons Gold Medal™ all-purpose flour
2
medium sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
1
can (13.66 oz) unsweetened coconut milk (not cream of coconut)
1
cup Progresso™ chicken broth (from 32-oz carton)
1
bag (5 oz) baby spinach
1/2
cup creamy peanut butter
1
tablespoon packed brown sugar
2
tablespoons lime juice
2
teaspoons soy sauce
1/3
cup chopped fresh cilantro
1/3
cup chopped roasted peanuts
Lime wedges
Preparation
Season chicken with 1/2 teaspoon of the salt.
In 5-quart Dutch oven, heat oil over high heat. Add chicken; cook 5 to 7 minutes, stirring occasionally, until lightly browned. Using slotted spoon, remove chicken from Dutch oven. Reduce heat to medium; add onions. Cook 4 to 6 minutes, stirring occasionally, until softened. Add gingerroot, garlic and jalapeño chile. Cook and stir 1 minute. Add flour; cook and stir 1 minute. Add browned chicken, sweet potatoes, coconut milk, broth and remaining 1/2 teaspoon salt. Heat to boiling. Reduce heat to low; cover and simmer about 10 minutes or until sweet potato is tender. Gradually add spinach, stirring until wilted.
Stir in peanut butter, brown sugar, lime juice and soy sauce. Divide among serving bowls; garnish with cilantro and peanuts. Serve with lime wedges.
