[Ingredients]
1 chicken breast, cut into small medium chunks
1 finely chopped large yellow onion
Salt and pepper
1tsp sweet paprika
1 1/2tsp mustard
1tbsp pepper paste mixed with 1/4 cup water/chicken stock
2tbsp chopped parsley
Olive oil
4 medium size sweet potatoes
1/4 cup olive oil
Juice of 1 lime
2tsp rosemary
2tsp honey
2 cloves pressed garlic
[Steps]
Chicken: Saute onion in a saucepan with some olive oil over medium-low heat until it becomes golden brown and nice caramelized.
Remove from heat and let cool.
Pour onion mixture into a bowl. Add in chicken, salt, pepper, paprika, mustard, 1tbsp olive oil and parsley. Mix well and let marinade for 30mins.
Sweet Potatoes: Steam, boil or bake until soft, checked by poking a fork thru.
Let potatoes cool to room temperature and slice into 1/4 to 1/2-inch thick rounds.
In a separate bowl, whisk together - 1/4 cup olive oil, pressed garlic, rosemary, lime juice, honey, salt and pepper.
Add sweet potatoes in and layer them in a container. Let rest for 30mins or overnight.
Cooking: Heat 1-2tsp of olive oil in the saucepan. Add chicken and cook stirring occasionally over medium heat until chicken is golden brown at all sides.
Add diluted pepper paste and continue cooking until all the liquid is gone.
While the chicken is cooking, pan roast/grill the sweet potatoes until all sides are golden brown. Brush remaining marinade over.
Serve chicken with sweet potatoes. Sprinkle parsley on top and serve immediately.
Adapted from Haniela's