Spicy Chicken and Shrimp Coconut Stew

Ingredients

• 1 tablespoon vegetable oil
• 4 skinless, bone-in chicken thighs (about 1 pound)
• 1 1/2 teaspoons kosher salt, plus more to season chicken
• Freshly ground black pepper
• 1 medium onion, halved and sliced
• 3 cloves garlic, smashed
• 1 teaspoon ground allspice
• 1/2 cup canned chopped tomatoes
• 4 cups chicken broth, low-sodium canned or homemade
• 1 bunch kale (about 1/2 pound), stemmed, leaves chopped
• 2 thick sweet potatoes (about 1 pound), halved lengthwise and sliced into 3/4-inch half-moons
• 4 ounces fresh okra, trimmed, halved lengthwise
• 2 bay leaves
• 1 Scotch bonnet chile, pierced (if you like it very spicy, mince it) *see Cook's Note
• 1/2 heaping teaspoon dried thyme
• 1/3 cup light coconut milk
• 8 ounces medium shrimp, peeled

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