Gather all your ingredients
Always work with fresh, quality spices. Look in your cupboard or pantry, how old are your spices? Did you know they have expiration dates?
Mince your garlic
Dice your onion.
Assemble the spice mixture
Squeeze those key limes, pour through a small strainer to remove any seeds that escaped.
Chop chop chop that cilantro! Did you know that cilantro is Spanish for coriander?
Dice up those sweet potatoes, keeping the skin on
Take the chicken thighs out of the package and place in the container you will be marinating in
Mise en place...French for everything in its place. Much easier to prepare a dish if all your ingredients are ready to go!
Add key lime juice to chicken
Add spice blend to chicken
Coming together! Looking good!
Gather all your prepped items and set yourself up by your cooktop
Add the coconut oil to your med-high heated pot
Add onions, we're looking to sweat the onions. Heat to low will just sauté, we need a little heat to put a quick brown on them!
Here we go, sweating and starting to caramelize.
Once onions have just about caramelized, 5 minutes or so, move them off to the side of your pot. Separately add each piece to the pot, so all surfaces touch the bottom. Put onions on top of chicken.
Onions are sweat perfectly
Browned and flipped to the other side, about 8 minutes or so.
Add sweet potatoes
Add chicken stock
Cover and let simmer until chicken thighs are cooked thoroughly, when pierced the juices should be clear. Sweet potatoes will be cooked just enough to be tender but retain their shape.
Serve with a little sprinkling of cilantro
- 2.0lb Boneless, skinless chicken thighs
- 1.0 Handful cilantro, chopped
- 1.0 Sweet onion, diced
- 2.0 Sweet potatoes, diced
- 1/2c Key lime juice, fresh squeezed
- 1.0Tbsp Penzey's Turkish spice
- 1.0Tbsp Penzey's white sesame seeds
- 1.0Tbsp Penzey's Aleppo pepper spice
- 1/2c Chicken Stock
- 6.0 Garlic cloves, minced
- 2.0Tbsp Coconut oil