Servings: 4
Prep Time: 10 minutes
Total Time: 30 minutes
1. Peel the sweet potatoes and dice
2. In a medium sauce pot, add the sweet potatoes and enough lightly salted water to cover by 1 inch. Bring to a boil, then reduce to a vigorous simmer and cook until tender, 10 minutes. Drain and return to the pot. Add 1 tablespoon butter or oil. Coarsely mash the potatoes. Season to taste with salt and pepper. Cover and keep warm. While the sweet potatoes are simmering, start the chicken.
3. Warm 1 tablespoons oil in a medium-high heat. Add the chicken and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Do not clean the pan. Meanwhile, prepare the onion and garlic.
4. Thinly slice onion. Mince garlic. In the same pan used for the chicken, warm 2 teaspoons oil over medium-high heat until hot but not smoking. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Stir in the chraime spice blend and tomato paste and cook until fragrant, about 1 minute.
5. Add the tomatoes and 1 ½ cups water and bring to a boil, then reduce to a simmer. Nestle the chicken into the sauce and simmer until the sauce is thickened and the chicken is cooked through, 2 to 4 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, prepare the garnishes.
6. Cut the lemon into wedges. Strip the parsley leaves from the stems; coarsely chop the leaves.
7. Transfer the sweet potato mash, chicken, and chraime sauce to individual plates. Garnish with the parsley and serve with the lemon wedges.
Cooked on: Nov/14/2020