STEW CHICKEN LOADED SWEET POTATO

Welcome back to the Healthy Caribbean Summer Series. Today we’re making this Stew Chicken Loaded Sweet Potato, finished with a delicious chilli yoghurt sauce.

Ingredients

  • 2 large sweet potatoes
  • 1 tsp salt
  • 1 tbsp olive oil
  • 500g skinless boneless chicken thighs, cut into 4–5cm pieces
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp all-purpose seasoning
  • ½ tsp browning
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 spring onions, sliced
  • 1 red bell pepper, diced
  • 250ml chicken gravy stock
  • 1 tbsp ketchup

Chilli Yoghurt Sauce

  • 150g Greek yoghurt
  • Juice of ½ lemon
  • 1 tbsp olive oil
  • ½ tsp chilli flakes
  • 1 tbsp chopped parsley
  • Pinch salt
  • Pinch black pepper

Garnish

  • Sliced spring onions
  • dried chillies
  • Chopped parsley

Method

  1. Rub the sweet potatoes with olive oil and salt, wrap in foil and bake at 200°C for 45 minutes, or air fry until soft.
  2. Season the chicken with salt, black pepper, all-purpose seasoning and browning.
  3. Heat olive oil in a frying pan over a medium-high heat and brown the chicken.
  4. Add the diced onion, spring onions and red bell pepper and cook for 3–4 minutes.
  5. Pour in the chicken gravy stock and ketchup, stir together, cover and cook for 20 minutes until the chicken is tender and coated in a rich gravy.
  6. Mix together the Greek yoghurt, lemon juice, olive oil, chilli flakes, parsley, salt and black pepper.
  7. Slice open the sweet potato and flatten the middle with a fork.
  8. Spoon over the stew chicken and plenty of the gravy.
  9. Finish with the chilli yoghurt sauce and garnish with spring onions, parsley and fresh chillies.

 

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