A hearty and comforting dish, full of rich and deep flavors, this one pan chicken meal is ideal this time of year.
Coat the bottom of a large skillet (at least 12-inches) with olive oil and place it over medium-high heat. Season both sides of the chicken pieces with salt and pepper. Once the pan is very hot, place them, presentation side down, in the pan. Use kitchen tongs to flip the pieces over once they’ve browned, after about 2 minutes. Cook for another minute. (This gives the chicken a nice caramelization, and will speed up the overall cooking time.) Remove the chicken form the pan and place it on a plate. Set aside. The chicken will finish cooking with the sauce later in the recipe.
With the medium-high heat still under the pan, add the onions and garlic and sauté, stirring often, until soft and golden, about 10 minutes.
Then add the mashed sweet potato, coconut milk and honey. Mix until it's as smooth as possible, and season to taste with salt and pepper. (Here’s How to Season to Taste°.)
Return the chicken to the pan, presentation side up, and spoon some of the sauce over each piece.°
Add the basil leaves between the pieces of chicken and cover. Braise just until the chicken is cooked through, about 25 minutes.
You can either bake the sweet potato in the oven or much more quickly in the microwave. For the oven: Preheat oven to 400°F. Pierce the potato with a fork a few times and place it on a baking sheet. Bake until tender, about 45 minutes. For the microwave: Pierce the potato with a fork a few times and place in on a double layer of paper towels in the microwave. Cook on high for about 2½ minutes per side.