India's most famous snack dish is Chaat. There are many different kinds of chaat but we bet that this Sweet Potato Chaat with chicken will have you licking your fingers and asking for more! Check it out and let us know how much you loved it!
Ingredients
2 1/4 cups plain whole-milk yogurt
1/3 cup (half of a small bunch) chopped cilantro, plus leaves for garnish
3 scallions, thinly sliced
Salt and pepper
1 1/2 pounds skinless, boneless chicken thighs
6 tablespoons fruit chutney, such as mango
3 tablespoons EVOO
1 tablespoon dijon mustard
4 medium sweet potatoes (about 2 pounds), each sliced lengthwise into 8 wedges
Preparation
In a large bowl, combine the yogurt, cilantro, and scallions; season with salt and pepper. Measure out 1 cup and transfer to a small serving bowl; refrigerate. Measure out 1/4 cup of the mixture, transfer to a medium bowl and set aside. Season the chicken with salt and pepper; add to the large bowl with the remaining yogurt mixture and toss to coat. Let marinate for about 30 minutes.
Meanwhile, stir 2 tablespoons chutney, 1 tablespoon EVOO, and the mustard into the medium bowl of the yogurt mixture.
Preheat a large grill pan over medium heat. Toss the sweet potatoes on a plate with the remaining 2 tablespoons EVOO; season with salt and pepper. Arrange on the grill pan and cook, turning once, until lightly charred, 10 to 15 minutes; transfer to a plate. Let cool before cutting into bite-size pieces; toss with the yogurt chutney.
Oil the grill pan and cook the chicken over medium to medium-high heat, turning once, until cooked through 10 to 12 minutes. Serve with the remaining 4 tablespoons chutney, the refrigerated yogurt sauce, and the sweet potato salad, topped with the cilantro leaves.
Ingredients
2 1/4 cups plain whole-milk yogurt
1/3 cup (half of a small bunch) chopped cilantro, plus leaves for garnish
3 scallions, thinly sliced
Salt and pepper
1 1/2 pounds skinless, boneless chicken thighs
6 tablespoons fruit chutney, such as mango
3 tablespoons EVOO
1 tablespoon dijon mustard
4 medium sweet potatoes (about 2 pounds), each sliced lengthwise into 8 wedges
Preparation
In a large bowl, combine the yogurt, cilantro, and scallions; season with salt and pepper. Measure out 1 cup and transfer to a small serving bowl; refrigerate. Measure out 1/4 cup of the mixture, transfer to a medium bowl and set aside. Season the chicken with salt and pepper; add to the large bowl with the remaining yogurt mixture and toss to coat. Let marinate for about 30 minutes.
Meanwhile, stir 2 tablespoons chutney, 1 tablespoon EVOO, and the mustard into the medium bowl of the yogurt mixture.
Preheat a large grill pan over medium heat. Toss the sweet potatoes on a plate with the remaining 2 tablespoons EVOO; season with salt and pepper. Arrange on the grill pan and cook, turning once, until lightly charred, 10 to 15 minutes; transfer to a plate. Let cool before cutting into bite-size pieces; toss with the yogurt chutney.
Oil the grill pan and cook the chicken over medium to medium-high heat, turning once, until cooked through 10 to 12 minutes. Serve with the remaining 4 tablespoons chutney, the refrigerated yogurt sauce, and the sweet potato salad, topped with the cilantro leaves.
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