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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. 
Prep Time10 mins
Cook Time1 hr
Total Time1 hr
Course: Mains
Cuisine: Indian
Keyword: Chicken and Poultry, Egg Free, Gluten Free, Lactose Free, Paleo Friendly, Potatoes
Servings: 4
Calories: 199kcal
Author: Healthy World Cuisine

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)
  • 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 tsp turmeric
  • 1.5 tsp cumin
  • 1.5 tsp 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 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.

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