Turmeric Chicken and Cracked Baby Potatoes

Turmeric Chicken and Cracked Baby Potatoes:

1 1/2 lb. whole baby potatoes, about 1 to 1/2-inch diameter

2 1/4 tsp. salt, divided

2 lb. boneless skinless chicken thighs (about 6 pieces)

1 1/8 tsp. black pepper, divided

6 tbsp. olive oil

1 cup chopped onion

1 1/2 tsp. minced garlic

1 cup canned coconut milk

1 cup low sodium chicken broth, divided

1/2 tsp. turmeric

1/4 tsp. paprika

1/2 tbsp. cornstarch

1/4 cup or more chopped cilantro for garnish

Place potatoes in a pot. Add enough water to cover potatoes. Add 1 tsp. salt. Bring to boil on high. Reduce heat to medium cover loosely. Cook for 5 minutes (potato should still be firm but soft enough to insert a toothpick). Drain. Set aside.

Unfold chicken thighs to obtain flat pieces. Season with 3/4 tsp. each salt and pepper. Preheat a large heavy bottom skillet on medium to medium high heat. Add 2 tsp. oil. Working in batches, sear chicken on both sides until golden brown, about 3 minutes per side (thickest part of chicken may not be thoroughly cooked. It will finish cooking later.). Remove from pan and set aside.

Add 2 tsp. oil to skillet on medium heat. Add potatoes and season with 1/4 tsp. each of salt and pepper. Cook for 4 minutes, turning to brown skin. Remove from heat. Using a sturdy mug or an unopened canned good, smash potatoes just enough to split skin and slightly flatten, but keeping potato intact. Remove from skillet. Wipe off any black bits with paper towels.

Return skillet to the stovetop, add 2 tsp. oil. Add onion and garlic. Cook for 2 to 3 minutes stirring frequently. Add coconut milk, 3/4 cup chicken broth, turmeric, paprika, 1/4 tsp. salt, and 1/8 tsp. pepper. Stir to blend. Return chicken to skillet. Bring to a boil. Cover and reduce heat to medium low. Cook for 5 minutes.

Combine cornstarch with 1/4 cup chicken broth. Increase heat. Stir cornstarch mixture into sauce working it throughout. Allow to come to boil to thicken sauce. Tuck potatoes into sauce. Bring back to a boil. Reduce heat to medium low. Cover and simmer for 5 minutes. Check chicken for doneness by cutting through the thickest part. It should no longer be pink and juices should run clear. Garnish with cilantro, adjusting quantity to your desire (I love cilantro and add add a generous amount). Serves 6.

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