(adapted from "The Chew")
8 boneless, skinless chicken thighs
5 Italian turkey sausage links, sweet
1 can lite coconut milk
1 1/2 cups chicken stock
2 medium sweet potatoes, diced
1 red onion, diced
2 oz. jalapeño, seeded and diced (you can use less if you're not into spice)
1 lime, juiced
1 tsp. ground oregano
1 lime, for garnish
Cilantro, chopped, for garnish
Scallions, sliced thin, for garnish
Salt and pepper
Heat a large Dutch oven over medium heat. Using enough olive oil to just barely cover the bottom of the pot, sauté the chicken thighs until lightly browned on each side (about 2 minutes per side). Remove to a plate and set aside.
Scraping up the brown bits from the chicken, begin to sauté the turkey sausage. Btw, my trick with sausage is to cut into into small squares on a cutting board before tossing into a pan. It helps it break up waaaaaayyyy better when cooking and prevents those wrist spasms I used to get while chopping up sausage with a wooden spoon.
Once sausage is pretty much brown on all sides (5-ish minutes), add the red onion, jalapeños and sweet potatoes. Season with salt, pepper and oregano. Let the veggies stay in place to caramelize a bit, then stir. Do this a few times until the vegetables are slightly soft.
Slowly add the coconut milk and chicken stock. Add a little more salt and pepper here if you'd like. Bring up to a rolling boil for a minute, then reduce to a simmer. Add the chicken on top and let it continue simmering for another 40 minutes until it's slightly thickened and the chicken and veggies are cooked through. At that point, add the juice of one lime and stir completely. Serve with garnishes of your choice: lime wedges, chopped cilantro and sliced scallions.