MARCH 2020 41
Coconut-Scented Chicken with
Sweet Potatoes
ACTIVE 20 MIN; TOTAL 1 HR 10 MIN
SERVES 4
This one-steamer meal is inspired by Thai
tom kha gai (coconut chicken soup).
Unsweetened coconut cream lends rich-
ness, while the aromatics add punchy
spice and heat.
4 (6-oz.) bone-in, skin-on chicken
breasts
11 / 2 Tbsp. kosher salt, divided
(^1) / 4 cup canned unsweetened coconut
cream
2 Tbsp. minced scallion
2 Tbsp. minced fresh cilantro
2 Tbsp. finely grated peeled fresh
ginger plus^1 / 4 cup sliced peeled
fresh ginger, divided
3 Tbsp. fish sauce, divided
1 large garlic clove, finely grated
Steaming marinated
chicken over sweet
potatoes allows the juices
to drip down during
cooking, basting the
potatoes with flavor.
4 fresh Thai chiles, 2 whole and 2
minced, divided
1 tsp. lime zest plus 2 Tbsp. fresh
lime juice, divided
1 qt. chicken stock
1 lb. medium-size sweet potatoes,
peeled, halved crosswise, and cut
into^3 / 4 -inch wedges
Cilantro sprigs and toasted
unsweetened flaked coconut, for
garnish
Lime wedges, for serving
- Cut chicken breasts in half crosswise
through the bone. Using the tip of a knife,
cut deep slits in skin sides of chicken at
1-inch intervals. Sprinkle chicken all over
with 1 tablespoon salt, rubbing into slits.
Stir together coconut cream, scallion,
minced cilantro, grated ginger, 2 table-
spoons fish sauce, garlic, minced chiles,
and lime zest in a bowl; rub all over
chicken and into slits. Refrigerate 30
minutes.
2. Meanwhile, stir together chicken stock,
sliced ginger, remaining 1 tablespoon fish
sauce, whole chiles, and lime juice in a
large, deep skillet or pot; bring to a boil
over medium-high. Reduce heat to
medium. Sprinkle sweet potatoes evenly
with remaining 1^1 / 2 teaspoons salt. Spread
sweet potatoes inside 1 basket of a 2-tier,
91 / 2 -inch round bamboo steamer; fit basket
inside skillet. Cover and steam 10 minutes.
3. Uncover sweet potatoes. Arrange
chicken, skin sides up, in second steamer
basket; fit on top of sweet potato basket.
Cover and steam over medium until sweet
potatoes are tender and a thermometer
inserted in thickest portion of chicken reg-
isters 155°F, about 20 minutes. Remove
from heat.
4. Transfer chicken and sweet potatoes to
plates. Garnish with cilantro sprigs and
flaked coconut; serve with lime wedges.
WINE American oak–aged Chardonnay:
2018 Bogle