African Chicken and Sweet Potatoes Recipe
I came up with this when I combined some of my favorite ingredients: sweet potatoes, chicken and peanut butter. Add mango chutney and tomatoes and you've got a fantastic busy-week recipe. —Devon Delaney, Westport, CT
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
contains white meat
tree nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons canola oil
- 1/4 cup creamy peanut butter
- 6 bone-in chicken thighs (about 2-1/4 pounds)
- 2 medium sweet potatoes peeled and finely chopped (about 4 cups)
- 1/2 cup mango chutney
- 1 can (10 ounces) diced tomatoes and green chilies undrained
- Carbohydrate 10.5751310458809 g
- Cholesterol 0 mg
- Fat 9.39295250931762 g
- Fiber 1.87262005923408 g
- Protein 3.02728137217189 g
- Saturated Fat 1.31255337153853 g
- Serving Size 1 1 serving (57g)
- Sodium 25.4409540611703 mg
- Sugar 8.7025109866468 g
- Trans Fat 0.299240005540549 g
- Calories 134 calories
Directions Preheat oven to 375degrees. Place chicken in a greased 13x9-in. baking dish; sprinkle with salt and pepper. Bake, uncovered, 30 minutes. Meanwhile, in a large skillet, heat oil over medium-high heat. Add sweet potatoes; cook and stir 10-12 minutes or until tender. In a small bowl, mix chutney and peanut butter; stir into sweet potatoes. Add tomatoes; heat through. Spoon potato mixture over chicken. Bake 10-15 minutes longer or until a thermometer inserted in chicken reads 180degrees. Yield: 6 servings. Originally published as African Chicken & Sweet Potatoes in Simple & Delicious December/January 2014
