Thai Chicken Thighs

Can you tell I bought a big pack of chicken thighs and I live alone right now? ...pause...

This can be made on it's own, but it uses up all the left over ingredients from the Coconut-Curry Mashed Sweet Potatoes and the French Chicken Thighs. Use up your food!!!! Don't be one of those people that throw away food from 6 months ago (mk). You waste your time, money and Tupperware! Get creative you lazy piece of s...wiss cheese!

Serves 2

1/2 onion, sliced
2 boneless/skinless chicken thighs
1/2 cup chicken broth (or water and 1 tsp. bouillon)
2/3 c. light coconut milk
1/4-1/2 tsp. red curry paste
1 1/2 c. frozen chopped spinach
1 medium sweet potato
1/4 c. cilantro, chopped

If you have a left over baked sweet potato use that, if not wash it and poke it a few times with a knife, then microwave on high for 5 minutes. Heat some cooking spray in a skillet with a lid or a large sauce pan with a lid. Sauté the onion for about a minute then push them to the sides of the pan; turn up the heat to medium high. When the pan is hot again add the chicken thighs. Generously sprinkle them with salt and pepper. Cook each until they are brown and crusty on both sides (about 3-4 minutes each side). Turn the heat down to medium low, add the broth and rub up all the nice chicken bits in the bottom of the pan. Add the curry paste (make sure and incorporate it all) and the coconut milk. When it begins to boil add the spinach, stir, cover and cook about 5 minutes. Add the Sweet potato and cilantro and cook for a few minutes uncovered to thicken the sauce. I eat this with a green salad with Trader Joe's Cilantro dressing, but you could also have it with some rice.