Fructose Free Thai-Inspired Ginger-Lime Chicken & Sweet Potato Stew
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Learn more →Ingredients
4 servings
- 2 lbs bone-in, skin-on chicken thighs (about 4 thighs)
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp coconut oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 4 garlic cloves, minced
- 2 tbsp fresh ginger, peeled and finely grated
- 1 stalk lemongrass, tough outer layers removed, bottom 4 inches bruised and halved lengthwise
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp red pepper flakes
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups low-sodium chicken broth
- 1 tbsp fish sauce
- 1 lb sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes
- 3 cups baby spinach or chopped kale
- 3 tbsp fresh lime juice (from about 2 limes)
- ¼ cup fresh cilantro, roughly chopped (optional)
For serving
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season all over with the salt and black pepper.
- 2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 5–6 minutes until the skin is deep golden brown and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer to a plate. The chicken will not be cooked through at this stage.
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