Sometimes when time is short and creativity is looming I resort to cooking.

Even a busy person must eat, must he not?

This is my excuse for using time I don’t have to get creative, even if it’s in the kitchen rather than my craft room.

I look at cooking as a possibility to get outside the box.

I rarely use recipes, and if I do – I mostly alter them significantly.

I pair odd ingredients together, clashing tastes, aromatic fragrances and create a symbiotic dish that sometimes also tastes good…

This time it was a success (hence my consecutive Healthy Kitchen Prompt as I was so excited, I had to share this one with you).

If you are interested, stay tuned (chicken can be replaced with Tofu for vegans or vegetarians).

Coconut Chicken With Peaches and Sweet Potatoes

Serves 4-6 people

Ingredients

• 2 pieces of boneless, skinless chicken breast – cut into ½” cubes
• 1 can of light coconut milk
• 1 can of sliced peaches (no added sugar)
• 2 sweet potatoes (peeled and cubed)
• 1 Tsp extra virgin olive oil
• cinnamon, allspice, ginger, black pepper, garlic powder and curry powder to taste

How To

1. Start by sautéing the potatoes with the olive oil and gradually add water as the pan gets dry. (in the meantime cube the chicken…). If you are less worried about the oil intake, you can increase the quantity of olive oil and forget about adding water at this stage, but I prefer to cook light.
2. Add the chicken and sauté for about 5 more minutes until the cubes turn whitish on all sides.
3. Add the content of both cans (coconut milk and peaches), add the spices and another cup of water and bring to a boil, while stirring all the ingredients together.
4. Once it’s boiling, lower the heat to medium to medium low and cover the pan for 20 minutes (or until the potatoes are soft).
5. Finally, lift the cover, turn the heat to high again and reduce the sauce until it thickens.

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Tags: Chicken, Recipe, recipes