Makes 4 Servings

  • 1 cup red potatoes, large diced
  • 2 tablespoons grapeseed oil, divided
  • 1 package Italian chicken sausage, sliced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups chicken stock
  • 1 1/2 cups unsweetened coconut milk (full fat from can)
  • Salt and pepper to taste
  • Pinch of red pepper flakes
  1. Fill a dutch oven (or stock pot) with enough water to cover an inch of the potatoes. Boil for about 6-7 minutes until soft. They do not need to be cooked through yet. Drain the pot and set potatoes aside.
  2. Heat 1 tablespoons grapeseed oil and brown the sausage for a few minutes. They do not need to be fully cooked. Set sausage aside. (I like to use the lid of the dutch oven for convenience.)
  3. Heat the other tablespoon of grapeseed oil and sauté the onions until lightly caramelized. Be sure to scrape all the brown bits of the pot for flavor. Add the garlic the last minute of cooking.
  4. Return the sausage and potatoes to the pot.
  5. Pour in the chicken stock and coconut milk. Bring to a boil and then simmer on low for 20-30 minutes. Stirring occasionally.
  6. Season with salt, pepper and red pepper flakes before serving hot.