Baked African Sweet Potato Chicken is made with a combination of sweet and spicy flavors with chicken, mangoes, peanut butter, sweet potatoes, and cayenne.
BAKED AFRICAN SWEET POTATO CHICKEN
This chicken thigh recipe makes a hearty meal with lots of delicious spices, veggies, and crispy chicken. It’s the perfect not-too-spicy chicken dish that everyone is sure to love. The meat bakes along with other fresh ingredients like sweet potatoes, mangoes, tomatoes, and onions. Baking with the juicy and rich ingredients makes the perfect fall-apart tender chicken thighs with deliciously crispy skin.
There’s a little bit of hands-on time in this recipe while you prep the sweet potatoes and sauce in a skillet. Then that mixture just goes into the oven along with the chicken to finish. It’s as simple as it is delicious!
During the oven time, you can prep easy side dishes for the meal. Thanks to the sweet potatoes, fruits, and vegetables already in the recipe, you don’t have to worry too much about sides. It’s already filling and has a variety of flavors and textures. But, the Chicken Thigh recipe would go great with something simple like rice. Brown rice, Wild Rice, or cauliflower rice would all work well. You could also serve the meal up with your favorite veggies like Roasted Root Vegetables.
WEST AFRICAN CHICKEN STEW
It’s hard to think of more comforting food to enjoy during the winter than a hearty, warm stew, like Vegetable Beef Stew. If you have leftovers of Baked African Sweet Potato Chicken, you can repurpose it to make an equally comforting chicken stew.
To make the Chicken and Sweet Potato Stew, add ¼ cup white wine and 4 cups chicken broth to a large pot or dutch oven over medium heat. Whisk together a cornstarch slurry and mix it into the broth to thicken. Slice leftover chicken off the bone, then add the leftovers to the pot. Continue to simmer until warmed through. You can add any spices or extra veggies that you’d like.
- Prep time: To get everything ready for the baking time, preheat the oven to 375 degrees, and spray your baking dish with nonstick cooking spray. Then dice the sweet potatoes and onion into small chunks.
- Sear: Add vegetable oil to the base of a large skillet or dutch oven and place it over medium heat. Add the onions to the pan and cook for 3-4 minutes until they’re softened, stirring occasionally. Next, add the sweet potatoes, mango, smooth peanut butter, soy sauce, and diced tomatoes. Pour in the canned liquid along with the tomatoes to make sure there’s enough liquid in the sauce. Continue simmering over heat for 4-5 minutes until the sauce is thickened. Pour the ingredients into the base of your baking dish.
- Baking time: Season the chicken pieces with coriander, salt, turmeric, cumin, paprika, cinnamon, black pepper, and cayenne pepper. Place the meat in the pan skin side up in the baking dish. Cook for 45-50 minutes until cooked through and crispy outside. To make sure the chicken is done, you can use a meat thermometer after 45 minutes to check if it’s at 160 degrees. If it isn’t done yet, return chicken to the oven for another 5 minutes until it’s done.
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- Spicy sauce: To add some extra heat to the recipe, you can mix a little sriracha sauce into the peanut sauce. Remember that a little hot sauce goes a long way, so add it slowly according to your taste.
- Vegetables: For more additional ingredients, add some extra veggies like bell peppers, carrots, or corn.
- Flavor add-ins: To give the recipe extra flavorful ingredients, grate some ginger root for a fresh ginger flavor. You could also add fresh cilantro, cumin, red pepper flakes, onion powder, and oregano.
- Garlic: For some bold garlicky flavor add 2-4 minced garlic cloves in with the onion, and cook until fragrant.
HOW TO STORE
- Serve: After cooking, Baked African Sweet Potato Chicken can stay at room temperature for up to 2 hours.
- Store: Let the dish cool down completely before you transfer the chicken and potatoes to a ziplock bag or another airtight container to store in the fridge for 3-4 days.
- Freeze: You can also make this dish ahead of time and freeze it for easy meal prep. As long as you carefully seal the dish, it will stay good frozen for up to 4 months.
- 6 chicken thighs , bone-in, and skin on
- 2 teaspoons coriander
- 1 teaspoon kosher salt
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 1/2 teaspoon coarse ground black pepper
- 1/4 teaspoon cayenne
- 4 tablespoons vegetable oil , divided
- 1/2 red onion , diced
- 2 sweet potatoes , peeled and diced (about 1 pound)
- 1 cup diced mango , frozen is fine
- 1/3 cup creamy peanut butter
- 14 ounces diced tomatoes , do not drain
- 1 tablespoon low sodium soy sauce
- Preheat oven to 375 degrees and spray a 9x13 baking dish with cooking spray.
- Season the chicken with coriander, salt, turmeric, cumin, paprika, cinnamon, black pepper, and cayenne pepper.
- Add the vegetable oil to a large skillet on medium-high heat.
- Add onions to the skillet and cook for 3-4 minutes until softened.
- Add in the sweet potatoes, mango, peanut butter, diced tomatoes (with liquids), and soy sauce.
- Cook for 4-5 minutes until the sauce is simmering.
- Pour the vegetable mixture into the bottom of the baking dish.
- Place chicken thighs, skin side up, into the baking dish.
- Cook, uncovered for 45-50 minutes until skin is browned and crispy.