Pull Apart Chicken Tandoori Sweet Potato Skins
Pull Apart Chicken Tandoori Sweet Potato Skins are made with mouthwatering slow cooked stove top chicken and blend of Indian spices cooked until pull apart tender and then piled high in a delicious sweet potato skin.
Servings: 4
Calories: 199kcal
Ingredients
Sweet Potato Skins
- 4 whole Sweet Potatoes washed and dried
- 1 tablespoon coconut oil
(Or olive oil or oil of choice)
Pull Apart Chicken Tandoori
- 1 tablespoon coconut oil
(or olive oil or oil of choice) - ½ 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 teaspoon turmeric
- 1.5 teaspoon cumin
- 1.5 teaspoon paprika
- salt and pepper
to taste - 1 cup Chicken Broth
gluten-free - ½ cup Yogurt
plain (and a little to drizzle the dish with to garnish) We used a dairy free plain yogurt - 2 tablespoon 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 tandooriStovetop Directions - 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.Slow Cooker Directions - Season chicken breasts with turmeric, cumin, paprika, salt and pepper on both sides. Place the seasoned chicken in the slow cooker and add coconut oil, onions, garlic, chili peppers (if desired) and chicken broth. Slow cook on low for for 6 to 8 hours or on high for 3 to 4 hours or until the chicken pulls apart easily and the juices run clear. Instant Pot (pressure cooker) Directions - Season chicken breasts with turmeric, cumin, paprika, salt and pepper on both sides. Add coconut oil, onions and garlic to instant pot and sauté just until aromatic. Add the chicken breasts to the instant pot with chicken broth. Cover with the lid and lock into place and turn knob to NO venting. Set the pressure cooker to high for 10 minutes. Allow the pressure cooker to release steam naturally for 5 minutes. Then, carefully vent to allow quick steam release for the remaining steam. (Be careful, point the steam nozzle away from your face)
- Pull chicken apart with 2 forks and add the plain (coconut) low fat yogurt and mix well.
- AssemblyCut 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.
Notes
If you have leftovers, store the pull apart chicken tandoori and baked potato skins separately for up to 3 days or in the freezer for up to 3 months.
You can reheat sweet potatoes in the microwave or place in the oven at 350 degrees F (176 degrees C) for 10 to 15 minutes or until warm. Pull apart chicken tandoori can reheat in the microwave or on the stove top.
Nutrition
Serving: 1g | Calories: 199kcal | Carbohydrates: 6g | Protein: 20g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 332mg | Potassium: 497mg | Fiber: 1g | Sugar: 3g | Vitamin A: 614IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 1mg