Step 1

Preheat oven Pat the chicken dry and season all over with salt and pepper.

Step 2

Heat 1 tablespoon neutral oil in an ovenproof skillet over medium-high. Add the chicken, skin-side down, and cook without moving for 5-7 minutes until the skin is very crispy. Flip and cook 1-2 minutes more. Transfer the chicken to a plate.

Step 3

Discard all but a teaspoon of fat in the skillet. Add the ginger and scallion whites and cook for 1 minute until fragrant. Add the cherry tomatoes and season with salt and pepper. Cook for 2-3 minutes until just barely beginning to soften.

Step 4

Add 1/2 cup of the chicken stock and bring to a boil. Turn off the heat and add the chicken to the skillet. Transfer to the oven for 25-30 minutes or until an instant read thermometer reaches 165ºF.

Step 5

Heat the remaining 2 teaspoons oil in a saucepan. Add the shallots and cook for 3-4 minutes until softened.

Step 6

Add the sweet potato and a little butter, if desired, and cook for 4-5 minutes until just beginning to turn golden. Season with salt and pepper.

Step 7

Add the remaining chicken stock and bring to a boil.

Step 8

Reduce heat and add the pumpkin puree. Season with salt, pepper, cayenne powder, and curry powder. Simmer for 20 minutes or until the sweet potato is very tender.

Step 9

In a food processor, combine the lime juice, cilantro, scallion greens, Serrano pepper, if using, and a sprinkle of salt. Pulse until finely chopped. Set aside.

Step 10

Once the sweet potato is very tender, use an immersion blender to puree the pumpkin. Continue blending until smooth. Stir in the coconut cream and season the puree to taste.

Step 11

Divide the coconut curry pumpkin between shallow bowls. Pile the cooked tomatoes and ginger on top. Add a spoonful of the herb garnish on top of the tomatoes and place a chicken thigh on top. Enjoy!