Savory Coconut-Curry Chicken with Sweet Potato Mash and Spinach

Begin by gathering all your ingredients to ensure a smooth cooking process. Next, peel and chop 2 medium sweet potatoes into cubes, then place them in a pot of boiling salted water.

Cook the sweet potatoes for about 15 minutes or until tender. While the sweet potatoes are cooking, heat 2 tablespoons of coconut oil in a large skillet over medium heat.

Season 4 chicken thighs with salt and pepper, then add them to the skillet, browning each side for about 5 minutes.

Once browned, remove the chicken from the skillet and set aside. In the same skillet, add 1 chopped onion and 2 minced garlic cloves, sautéing until the onion is translucent.

Stir in 1 tablespoon of curry powder and cook for an additional minute to release the spices' aroma. Pour in 1 can (13.5 ounces) of coconut milk and bring to a gentle simmer.

Return the chicken to the skillet, cover, and let it simmer for 20 minutes, allowing the flavors to meld.

While the chicken is simmering, drain the sweet potatoes and mash them with 2 tablespoons of butter, 1/4 cup of milk, and a pinch of salt until creamy.

In a separate pan, sauté 4 cups of fresh spinach in a little olive oil until wilted, seasoning with salt and pepper to taste.

To serve, place a generous scoop of sweet potato mash on each plate, top with the coconut-curry chicken, and add a side of sautéed spinach.

Garnish with fresh cilantro for an extra burst of flavor.