Pull Apart Chicken Tandoori Sweet Potato Skins are made with mouth-watering slow cooked stove top chicken with a blend of Indian spices cooked until pull apart tender and then piled high in a delicious sweet potato skin.
Lightly Spicy! Naturally Sweet! A delicious treat!
You are going to love this little creative Pull Apart Chicken Tandoori Sweet Potato Skins dish as it satisfies all of the usual palate needs. Your spice craving is satiated with a little spicy and warmth from the chili, turmeric, cumin and paprika. Your sweet tooth is going to be super happy from the natural sweetness of the sweet potato skins and your body is going to love you as it is dairy-free, gluten-free and paleo friendly.
No Bread… No Problem!
Who needs bread anyways with these delicious little Pull Apart Chicken Tandoori sweet potato skins. Gluten and me are not best of friends and nor are those nasty loaves of pre-made gluten bread (bag of rocks) that are available at the grocery store. If I wanted to eat cardboard, then I would just buy cardboard and eat it. Now don’t you worry, you are not going to miss slices of that cardboard gluten-free bread one bit with these delicious sweet potato skins. If you want an easy and delicious gluten-free bread, try my Gluten-Free Herbes De Provence Buns instead.
Do some of you remember my post for Stove Top Chicken Fajitas Sliders? This Pull Apart Chicken Tandoori Sweet Potato Skins builds on top of that same concept of slow stove top cooking. See this just works out perfect as just for the same amount of time it takes to bake your sweet potatoes it takes for your chicken to get delicious tender.
Pull Apart Chicken Tandoori Sweet Potato Skins (Stove Top or Slow Cooker)
My boys love the delicious stove-top pull apart Tandoori chicken in a delicious flat bread and the chicken is even better the next day. On a work day, if you throw all the ingredients in a slow cooker, you could come home to one delicious hot Pull Apart Chicken Tandoori. If I was using a slow cooker for the chicken, I might hold off on putting the dairy free coconut plain yogurt in until you came home and then finish off the dish.
Turmeric the Warming Spice
It is in between season here in Hong Kong. Yesterday it was 20 degrees C and today it is only 10 degrees C so you really need to take care and nourish your body. Turmeric, cumin, chili and paprika are all warming spices when it is cold and damp outside you need to be warmed from the inside out. Turmeric is frequently used in Traditional Chinese Medicine to treat migrating aches and inflammation that is made worse by the cold and damp weather. I think I need a double dose for sure.
Pull Apart Chicken Tandoori Sweet Potato Skins are a delicious main course for family or friends as you can make everything in advance and just assemble when you are ready to eat. You are going to want to make a little extra of the pull apart chicken, as it is even better the next day.
Are you looking for other inspiring dishes to make with chicken? Please follow along on our CHICKEN A BIZILLION WAYS Pinterest board and I am sure you will find something to make your taste buds happy.
More Delicious Chicken Recipes
Peking Glazed Beer Butt Chicken
Creamy Chipotle Chicken Skillet
Creamy Thai Sweet Potato Chicken Soup
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Pull Apart Chicken Tandoori Sweet Potato Skins
Ingredients
Sweet Potato Skins
- 4 whole Sweet Potatoes washed and dried
- 1 tbsp coconut oil
(Or olive oil or oil of choice)
Pull Apart Chicken Tandoori
- 1 tbsp coconut oil
(or olive oil or oil of choice) - 1/2 cup onion
chopped - 3 cloves garlic
peeled and chopped - 1 chili peppers
(or fresh chili pepper of choice- can exchange with dried chili flakes to desired heat level) - optional - 12 oz chicken breasts
(boneless skinless half breasts cleaned and fat removed) - 1.5 tsp turmeric
- 1.5 tsp cumin
- 1.5 tsp paprika
- salt and pepper
to taste - 1 cup Chicken Broth
gluten-free - 1/2 cup Yogurt
plain (and a little to drizzle the dish with to garnish) We used a dairy free plain yogurt - 2 tbsp cilantro (coriander) chopped to garnish (optional)
Instructions
- Preheat oven to 190 degrees C (375 degrees F).
- Bake your Sweet Potatoes. Place your whole sweet potatoes on a lined baking tray. Rub your whole sweet potatoes with coconut oil or oil of choice. Bake your whole sweet potatoes for about 45 minute to 1 hour or until you can easily pierce your fork or knife into the middle without resistance. Remove from oven, keep warm and set aside.
- In the time while your sweet potatoes are baking, Cook your chicken tandoori. Place your oil of choice in a large frying pan, add you onions and garlic and sauté until translucent on medium heat. sprinkle your turmeric, cumin, paprika and salt and pepper on both sides of your clean and dry boneless and skinless chicken breasts. Add your chicken breasts to the pan and cook on each side for just about 2 minutes to seal in the juices. Then turn your heat down to a simmer and add your gluten free chicken broth and put a lid. Simmer your tandoori chicken slowly on the stove top for about 50 minutes to one hour or when the chicken easily pulls apart with a fork.
- Pull chicken apart with 2 forks and add the plain (coconut) low fat yogurt and mix well.
- Assembly. Cut your sweet potatoes in half and scoop out just a little bit of the sweet potato so you can pile a few scoops of your delicious tandoori chicken. Drizzle a little of the plain (coconut) low fat yogurt on top and cilantro and enjoy.
Love all your genius ideas! I’m making the recipe today.. Just wondering what do you usually do with the sweet potatoes that you scoop out to make space for the chicken? Any ideas?
Hi there Samantha! Thanks so much. We usually take our left over sweet potato and either eat for lunch or make a batch of our Cream Thai Sweet Potato Chicken Soup. https://www.hwcmagazine.com/recipe/creamy-thai-sweet-potato-chicken-soup/. Take care
Oh my oh my oh my… pull apart? Tandoori? You’ve got me all drooling here Bobbi. Love it!
This looks so delicious Bobbi! On my meal plan for this week– all my favorite flavors.
Living in Asia, we don’t get the best gluten-free options, do we? The only store I can buy gluten free bread at sells one that is like sweet bread– very white, very sweet. No thank you.
Thank you Michelle. I am delighted you like this recipe. You are so right on about gluten-free options in Asia. We eat a lot of rice so decided to mix things up a bit with some delicious sweet potatoes.
Buona Notte, BAM! This sounds like a wonderful recipe, one that I’ll be sure to make. Love that you can make the tandoor in a slow cooker. I could see myself enjoying this with potato skins one night and in some sort of wrap the next. Now that’s convenient!
Hope you’re having a great week. Stay warm!
Buona Notte John! This recipe is brilliant in a slow cooker and you have dinner for the next 3 days…Stay warm and stay safe. My nephew lives in Chicago and he said this last week has been a little on the tense side.
Wow! I love this twist on stuffed potatoes! The sweetness and spiciness must really play a mamba in your mouth 😀
Hi there Mabel! I like spicy food but I like it even more when you pair it with something a little sweet, how about you?
Very creative Bobbi! It’s got that sweet and spicy thing going for it which I just love! The chicken alone, is a winning recipes, but putting in the sweet potato is ingenious!
I am so glad you like this combo too naturally sweet and spicy. I think it might be the new sweet and salty fad… LOL Take Care
I made these tonight, as a main course with a huge green salad. I added a tablespoon of garam masala to the onions as they were cooking and squeezed the juice of a lime over the skins before serving. Absolutely delicious recipe that I will definitely make again.
Dear Elmear I am so glad you liked the recipe and added a few of your own special touches to the dish. Wishing you a super week.
Wow! I should be sleeping now, but I had to pop over and take a closer look at this dish! Now I’m hungry! Haha! Printing this recipe right now!
I was wondering what you were doing up so late Sandra. I am delighted you printed this recipe for later as this dish has tons of flavor but is really healthy and that is a very good thing. Sleep tight!
BAM! You are my foodie muse, seriously, you have made my strange eating requirements totally approachable and delicious and amazing and soooooo yummy. Cant wait to try this dish, looks packed with all the best tastes and its healthy too. 🙂
Thank you Anna. Your eating requirements are no stranger than mine…we just need to always eat clean to stay healthy and feel good. It really is amazing how great you feel when you decide it is no longer a “DIET” but just the way we eat as part of a long term eating plan. I hope you give it a try as it is really easy to make and you will not feel once like you are deprived… Have a super week Anna!
This sounds so interesting. Love the recipe. Loaded with flavors. Beautiful and delicious!
This whole recipe – WOW! I want it all, it sounds out of this world YUM! And I recently just got into sweet potatoes again after about 25 years of avoiding them thanks to my mom! LOL!
This is such a creative and amazing dish! First of all, I LOVE tandoori chicken and combining it with the sweet potatoes sounds just divine!
Hi Bobby, oh I need more recipes like this, I can see why your boys liked this so much, so much flavor in one pot. Love the sweet potato skins.
So creative!! I love this!
Yum! So pretty and colorful!
Wow, Bobbi, such a creative dish – love it! Flavor, yummy textures, color – it’s a winner all the way around!
Your photos always look wonderful and that shot of the fork with the piece of chicken is mouth-watering!
Have a great weekend 🙂
You have one of my favorite things (sweet potatoes) and then you add tandoori chicken?! I’m in love. : )
So happy you like this dish! Have a super week!
Think my last comment went AWOL along with my internet. Wonderful recipe Bam.
Have a happy weekend.
🙂 Mandy xo
Thank you Mandy! I was having some issues with people unable to comment so changed format and hopefully this problem has been resolved. So sorry about that. Happy weekend to you too!
Your food is always so colorful and beautiful, Bobbi. Gorgeous colors, Anu! And I eat with my eyes every time I come to your space. Loving the idea of making chicken tandoori potato skins. Also love the fact that you have used sweet potatoes.
Thank you Anu! We really do eat with our eyes first. I hope you try this fun twist on chicken Tandoori. Wishing you a super weekend!
Fantastic! Love anything tandoori, especially this rather tasty chicken version! Even ordinary potato skins sing to my nutritionist’s heart, but sweet potato ones – make soonest!! And the dish looks so good – no wonder it is a favourite with your boys . . . hugs northwards 🙂 !!
Thank you Eha and hugs right back at ya! It is these in between seasons that my body craves spices and lots of turmeric, as I am so cold. (I know you guys are laughing at me cold in HK but it does get cold and we don’t have a heater) You really could make this dish with ordinary potato skins (as I am all about using what you have on hand) but I really kind of like the spicy and sweet combo. Have a super weekend!
Not laughing! I won’t count the number of times I have had the chance to love HK, but always April/May and Sept/Oct . . .actually you have colder temperatures than I do in the winter months and I am not laughing! The most I go down to is -2C but I have both a heatbank [central] and top-ups in the bedroom and library . . . . so, even tho’ rain will come with it, I hope it does warm up for you soon . . . love north
🙂
This is such a clever recipe! Tons and tons of flavor, but really healthy. This is truly brilliant — thanks.
Thank you John! I have to be creative to avoid eating that gluten-free cardboard bread they sell at the market.. LOL I hope you give this recipe a try.