Courtesy of Thai Kitchen and Michael Cohen (Recipe Contest Winner!)
This recipe won the Grand Prize in NFCA's "Cool Weather Cooking with Thai Kitchen" Recipe Contest. Congratulations, Michael!
- 16 ounces boneless, skinless chicken thigh, diced
- Freshly ground black pepper
- Kosher salt
- 1 onion, thinly sliced
- 2 tablespoons freshly grated ginger
- 6 cloves garlic, pressed or finely minced
- 1/4 teaspoon ground cayenne
- 1 (14-oz) can Thai Kitchen coconut milk
- 4 cups low-sodium gluten-free chicken stock or water
- 1 (28-ounce) can crushed tomatoes, drained
- 2 tablespoons creamy peanut butter
- 2 (15-ounce) cans black-eyed peas, drained and rinsed
- 1 large sweet potato, peeled and large dice
- 1 1/2 teaspoons fresh thyme leaves
1. Heat a Dutch oven or large pot over medium-high heat. Season chicken generously with black pepper and lightly with salt. Add chicken to Dutch oven and cook for 5 minutes, stirring occasionally. Transfer chicken to a plate.
2. Add onion to the Dutch oven and cook for 3 minutes, stirring occasionally. Add 1/2 the ginger, 1/2 the garlic, and cayenne and cook for 1 minute, stirring frequently.
3. Add coconut milk, chicken stock, tomatoes, peanut butter, black-eyed peas, and 1 teaspoon thyme to saucepan. Bring to a boil and reduce liquid by 1/3.
4. Reduce heat to simmer. Stir in sweet potato, chicken, the remaining ginger, the remaining garlic, and 1/4 teaspoon thyme leaves. Cook for 15-20 minutes or until sweet potato is cooked through. Season, to taste, with salt and pepper.
5. Serve in bowls. Sprinkle with remaining 1/4 teaspoon thyme leaves.
Makes 4-6 entrée servings.