- 1 tablespoon plus 2 teaspoons neutral cooking oil divided
- 4 bone-in skin-on chicken thighs
- 1 '' piece of ginger cut into matchsticks
- 6 scallions white and green parts kept separate
- 1 pint cherry tomatoes
- 2 cups chicken stock divided
Coconut Curry Pumpkin:
- 2 shallots quartered or 1 yellow onion
- 1 sweet potato peeled and diced
- 1 tablespoon butter optional
- 15 ounce can pumpkin puree
- 1 tablespoon curry powder
- 1 teaspoon cayenne powder plus more to taste
- ⅓ cup coconut cream more or less if desired
Herb Garnish:
- 2 limes juiced
- ⅓ cup fresh cilantro leaves
- 1 Serrano pepper thinly sliced, optional
- Salt and pepper to taste
Cook the Chicken:
Preheat oven to 400ºF. Pat the chicken dry and season all over with salt and pepper.
Heat 1 tablespoon neutral oil in an ovenproof skillet over medium-high. Add the chicken, skin-side down, and cook without moving for 5-7 minutes until the skin is very crispy. Flip and cook 1-2 minutes more. Transfer the chicken to a plate.
Prepare the Coconut Curry Pumpkin:
Heat the remaining 2 teaspoons oil in a saucepan. Add the shallots and cook for 3-4 minutes until softened.
Add the sweet potato and a little butter, if desired, and cook for 4-5 minutes until just beginning to turn golden. Season with salt, pepper, cayenne powder, and curry powder. Cook for 1 minute until fragrant.
Add the remaining chicken stock and bring to a boil.
Reduce heat and add the pumpkin puree. Simmer for 20 minutes or until the sweet potato is very tender.
Prepare the Herb Garnish:
In a food processor, combine the lime juice, cilantro, scallion greens, Serrano pepper, if using, and a sprinkle of salt. Pulse until finely chopped. Set aside.
Finish the Coconut Curry Pumpkin:
Calories: 563kcal | Carbohydrates: 36g | Protein: 31g | Fat: 35g | Sodium: 228mg | Fiber: 8g | Sugar: 11g | Vitamin C: 49mg