1 pound boned skinned chicken thighs, cut into 1 inch pieces
1 cup diced peeled sweet potato
2 Tbsp olive oil
2 Tbsp flour
1 tsp minced ginger root
1 can ( 14.5 ounces) chicken broth
1 can( 13.5 ounces) light unsweetened coconut milk
1 can(15 ounces) black beans, rinsed and drained
2 cups baby spinach leaves
1/2 cup green salsa
1 green onion, minced
1 avocado, diced
garnish- snipped cilantro

Saute the chicken and sweet potato in the oil in a large skillet over medium heat for 3 minutes. Add the flour and cook 1 minute more. Stir in the ginger root, broth, coconut milk and bring to a boil. Reduce the heat, cover and simmer 6-8 minutes or till the chicken and potato test done. Stir in the rest of the ingredients and heat through. Garnish each serving with cilantro.

Serves 4.

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