Coconut Curry Chicken Thighs with Sweet Potato and Spinach

• chicken thighspatted dry1 1/2 lb
• sweet potatoespeeled and cut into 1-inch cubes1 5/8 lb
• fresh spinachrinsed and dried4 oz
• coconut milkshaken1 cup
• low-sodium chicken broth1 cup
• garlic cloveminced2
• curry powder2 tsp
• lemonjuiced1/2
• salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Peel and cut the sweet potato into 1-inch cubes, and mince the garlic. Rinse and dry the spinach, then set the prepared vegetables aside.
2. 2Do not rinse the chicken thighs. Pat them dry, season both sides with the salt and black pepper, and place them in a large skillet over medium heat. Cook for 5-6 minutes per side, until deeply browned and the chicken releases from the pan; transfer it to a plate. Wash the board, knife, and your hands with soap and water before touching anything else.
3. 3Add the sweet potato to the skillet and cook for 3-4 minutes, stirring occasionally, until lightly browned on the edges and beginning to soften.
4. 4Add the garlic and curry powder, stir, and cook for 30-60 seconds, until fragrant. Season the vegetables lightly with salt and pepper.
5. 5Pour in the coconut milk and chicken broth, scraping up the browned bits. Return the chicken to the skillet, reduce the heat to medium-low, and cover. Simmer for 15-18 minutes, stirring once or twice, until the sweet potato is fork-tender, the sauce lightly coats a spoon, and the thickest part of each thigh reads 165°F (74°C) on an instant-read thermometer.
6. 6Stir in the spinach and cook for 1-2 minutes, until wilted and still bright green. Taste the sauce and adjust with lemon juice, salt, and black pepper; serve hot when the sauce is glossy and the spinach is tender.