- 1 (approximately 1-pound) sweet potato, baked (see notes)
- olive oil for the pan
- 1 (approximately 3-pound) whole cut up chicken, skinless, bone-in
- 2 cups thinly sliced yellow onion
- 1½ tablespoons minced garlic (about 3 medium-sized cloves)
- 3 cups thinly sliced Shitake mushrooms (about 5-ounces)
- ¼ cup vermouth
- ¾ teaspoon ground cardamom
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- pinch of cayenne pepper
- 1 (13.5-ounce) can coconut milk
- 1 tablespoon honey
- about 2 dozen small, fresh basil leaves, washed and dried
- 1 cup green peas, frozen and thawed
- sea salt and freshly ground black pepper
- Cut the baked sweet potato in half and use a spoon to gently scrape out the potato. Add it to a small mixing bowl and then use a fork to mash it. Set aside.
- Coat the bottom of a large skillet (at least 12-inches) with olive oil and place it over medium-high heat. Season both sides of the chicken pieces with salt and pepper. Once the pan is very hot, place them, presentation side down, in the pan. Use kitchen tongs to flip the pieces over once they’ve browned, after about 2 minutes. Cook for another minute. (This give the chicken a nice caramelization, and will speed up the overall cooking time.) Remove the chicken form the pan and place it on a plate. Set aside. The chicken will finish cooking with the sauce later in the recipe.
- With he medium-high heat still under the pan, add the onions and garlic and sauté, stirring often, until soft and golden, about 10 minutes.
- Add a bit more oil to the pan and add the mushrooms. Sauté until they begin to brown, about 5 minutes.
- Turn the heat to low to add the vermouth, and then turn it up to medium. Use a flat-edged wooden spatula, to scrape the bottom of the pan to loosen any bits of food that are stuck. Once the vermouth has almost completely cooked off, turn the heat to low again and add cardamon, cinnamon and turmeric. Stir and cook just until it's aromatic, about 30 seconds.
- Then add the mashed sweet potato, coconut milk and honey. Mix until it's as smooth as possible, and season to taste with salt and pepper.
- Return the chicken to the pan, presentation side up, and spoon some of the sauce over each piece.
- Add the basil leaves between the pieces of chicken and cover. Braise just until the chicken is cooked through, about 25 minutes.
- Add the peas and mix them into the sauce.
- Serve! (You can gently “shred” the chicken off the bones and mix it into the sauce to serve, or keep it as is.)
Source: Cooking On The Weekends
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