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HERB ROASTED CHICKEN WITH RED PEPPER SWEET POTATO CURRY (UPDATED 2020)
HERB ROASTED CHICKEN WITH RED PEPPER SWEET POTATO CURRY (UPDATED 2020)
Author: 
Recipe type: Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
 
Ingredients
  • For the Chicken:
  • 8 (2lb) deboned, skinned chicken thighs
  • 2 Tablespoons (30ml) olive oil
  • 1 Teaspoon (4g) garlic powder
  • 1 Teaspoon (4g) onion powder
  • ½ a Teaspoon (1.3g) Sea salt
  • ¼ Teaspoon (0.6g) ground black pepper
  • 1 Teaspoon (4g) Italian seasoning
  • For the Sweet Potato:
  • 1 Tablespoon (15ml) olive oil
  • 1 red bell pepper, chopped
  • 1 small white onion, chopped
  • 2 cloves garlic, minced
  • 1 Teaspoon (4g) raw ginger, grated
  • ½ a Teaspoon (1.3g) ground cumin
  • 2 Teaspoons (8g) curry powder
  • 1 Teaspoon (4g) sea salt
  • 2 cups (480ml) low sodium chicken broth
  • 2 medium sweet potatoes, peeled and chopped
  • 1 can (400ml) unsweetened coconut milk
  • Fresh parsley, for topping
Instructions
  1. Preheat the oven to 400°F.
  2. Season chicken thighs with garlic powder, onion powder, salt, black pepper and Italian seasoning. Add olive oil to an ovenproof skillet over medium-high heat, then place the seasoned chicken in the skillet and sear both sides until golden brown, about 3 minutes per side. Transfer the skillet to the oven and roast until completely cooked through, about 25-30 minutes.
  3. In a large saucepan or dutch oven, heat 1 Tablespoon (15ml) of olive oil over medium-high heat. sauté red pepper, onions and garlic for 1 minute, then add in ginger, cumin, curry and salt and stir until the other ingredients are coated in the spices.
  4. Add in chicken broth, sweet potato and coconut milk and stir. Cover the saucepan and cook for 15-18 minutes until the sweet potatoes are tender (test with a fork).
  5. When ready, remove from heat and transfer all the ingredients in the saucepan into a blender. Puree until smooth, then transfer into a serving dish. Top with fresh parsley and serve with roasted chicken.
Nutrition Information
Serving size: 6 Calories: 315 Fat: 14.5g Carbohydrates: 11g Protein: 21.8g
Recipe by My Digital Kitchen at https://old.mydigitalkitchen.ca/2016/03/11/paleo-sweet-potato-curry-with-herb-roasted-chicken/