Preheat oven to 350. Wash chicken and pat dry. Season with salt and pepper. In a large dutch oven, Add a glug of olive oil. Add in chicken skin side down and cook on medium to high heat for about 5 min or until the chicken skin has browned.
Transfer to a plate and remove the skin from the chicken. Add to a baking sheet and bake for 20-30 min. Remove and roughly chop. Set aside.
Prep all your aromatics: dice shallot, chilis, ginger and garlic. Chop potatoes. In the same dutch oven that your chicken was in, add another glug of olive oil. Once hot, add all the aromatics. Cook, stirring often for about 5 min. Add in potatoes, chicken, chicken broth and coconut milk. Bring to a boil and then cover and simmer for about 15 min or until potatoes are tender and chicken is fully cooked.
Remove chicken from pot and when cool enough to touch, remove from the bone. Add chicken back into the pot, along with spinach, corn and lime juice. Stir and season to taste. You might need more lime juice, salt and pepper depending.
Serve and garnish with more lime, crushed peanuts and cilantro. Roughly chope the chicken skin and add on top. Stay healthy!
