Chicken and Sweet Potato Simmer

• sweet potatoes (about 1 lb/500 g)↗2
• boneless skinless chicken thighs (or 4 breasts if you prefer)↗8
• vegetable oil↗2 tablespoons
• onion, chopped↗1
• sweet green pepper, coarsely chopped↗1
• garlic cloves, minced↗3
• ground ginger↗1 teaspoon
• chili powder↗1⁄2 teaspoon
• ground cumin↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• pepper↗1⁄2 teaspoon
• chicken stock↗2 cups
• minced fresh parsley2 tablespoons

Step-by-step instructions

1. 1

   Peel sweet potatoes. Cut potatoes and chicken into 1-inch (2.5 cm) cubes. Set sweet potatoes aside. In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate.

2. 2

   Drain fat from pan; heat remaining oil over medium heat. Fry onion, green pepper, garlic, ginger, chili powder, cumin, salt and pepper, stirring often, until onion is softened, 4 minutes.

3. 3

   Add sweet potatoes and chicken stock; bring to boil. Return chicken and any juices to pan; cover and simmer until juices run clear when chicken is pierced and sweet potatoes are tender, about 10 minutes. Uncover and cook over high heat until sauce is thickened, about 5 minutes. Sprinkle with parsley.