HERB ROASTED CHICKEN WITH RED PEPPER SWEET POTATO CURRY (UPDATED 2020)

It was a rainy day in Toronto yesterday! But spring is in the air and the weather has been wonderful all week! Whether you’re indoors or out and about, this recipe makes a great comfort meal to help you through the rainy or cloudy and somewhat gloomy weather. Plus if you’re a curry lover like me, then this recipe will be a favorite! Happy Friday!


HERB ROASTED CHICKEN WITH RED PEPPER SWEET POTATO CURRY (UPDATED 2020)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Paleo
Serves: 8 Servings
Ingredients
  • For Chicken:
  • 8 (2lb) deboned, skinned chicken thighs
  • 2-3 tbsp virgin olive oil
  • 1.5 tsp garlic powder
  • 1.5 tsp onion powder
  • ½ tsp Sea salt
  • ¼ tsp ground black pepper
  • 1 tsp Italian herb seasoning
  • ½ tsp dried oregano
  • 2 tsp virgin olive oil (for pan)
  • For Sweet Potato Curry:
  • 2 tbsp virgin olive oil
  • 1 red bell pepper, sliced.
  • ½ an onion (chopped)
  • 2 cloves garlic (minced)
  • 1 tsp finely grated ginger
  • ½ a tsp ground cumin
  • 2 tsp curry powder
  • 1 chili in adobo sauce, chopped
  • 1 tsp sea salt
  • 2 cups low sodium chicken broth
  • 2 medium sweet potatoes (peeled and cubed)
  • 1 can unsweetened coconut milk
  • Fresh parsley, chopped (for topping)
Instructions
  1. Preheat oven to 400°F.
  2. Season chicken thighs with olive oil, garlic powder, onion powder, salt, black pepper, Italian herb seasoning and oregano.
  3. Add 2 tsp olive oil to an oven proof skillet over medium-high heat. Add seasoned chicken to the pan and sear both sides until golden brown, about 3 minutes per side. transfer skillet to the preheated oven and roast until completely cooked through, about 25-30 minutes. In the meantime, prep your red pepper sweet potato curry.
  4. In a large saucepan, heat oil over medium-high heat. sauté red pepper, onions and garlic for 1 minute, then add ginger, cumin, curry and chili and salt and stir until other ingredients are coated in the spices.
  5. Add chicken broth, sweet potatoes and coconut milk and stir. Cover the saucepan and cook for 15-18 minutes until potatoes are tender (test with a fork). When ready, remove from heat and transfer all the ingredients into a blender (potatoes and coconut milk broth). Puree in blender until smooth, then transfer into a serving dish.
  6. Top with fresh parsley and Serve with roasted chicken.

 

 

 

Print Friendly, PDF & Email
my foodgawker gallery my tastybev gallery my healthy aperture gallery

2 Comments Add yours

  1. lexilife says:

    How can you make food look so pretty! The colours in this are amazing. Thanks for this recipe! xx

    http://www.lexilife95.wordpress.com

    1. Aw you’re sweet. Thanks girl!!

Leave a Reply to Valerie Azinge Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe: