Slice the onion and clean potatoes, trim if needed, no need to peel unless desired. Cut large potatoes into quarters. Zest 2 limes and set aside as a garnish with fresh chopped cilantro.
Preheat oven to 425 degrees.
Heat a large enameled cast-iron pot or brasier over medium high heat. Add oil and season chicken with salt and pepper. Brown chicken turning after about 5 minutes. Tranfer chicken to a large plate.
Remove castings from the sausage and add to the pot with onions to cook. Break up the meat as you stir and cook for appromately 5 minutes. Turn down the heat if needed. Stir in ginger and garlic and cook another minute.
Add coconut milk, potatoes and chicken to the pot and bring to a simmer. Cover and braise in the oven for 1 hour until the chicken is cooked through.
Stir in lime juice, butter and add any salt to taste. Serve in bowls topped with the lime zest/cilantro mixture along side a green vegetable.