Ingredients:
2 sweet potatoes ( about 1 lb/500 g)
8 boneless skinless chicken thighs ( or 4 breasts if you prefer)
2 tablespoons vegetable oil
1 onions, chopped
1 sweet green peppers, coarsely chopped
3 garlic cloves, minced
1 teaspoon ground ginger
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups chicken stock
2 tablespoons minced fresh parsley
Directions:
Peel sweet potatoes. Cut potatoes and chicken into 1-inch (2.5 cm) cubes. Set sweet potatoes aside. In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate.
Drain fat from pan; heat remaining oil over medium heat. Fry onion, green pepper, garlic, ginger, chili powder, cumin, salt and pepper, stirring often, until onion is softened, 4 minutes.
Add sweet potatoes and chicken stock; bring to boil. Return chicken and any juices to pan; cover and simmer until juices run clear when chicken is pierced and sweet potatoes are tender, about 10 minutes. Uncover and cook over high heat until sauce is thickened, about 5 minutes. Sprinkle with parsley.
Servings: 4
Time preparation: 20 min.
Time total: 75 min.