Kickin Peruvian Chicken with Roasted Sweet Potatoes & Cilantro-Feta Salsa

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the Oven: Preheat oven to 425°F. Position racks in the upper and lower thirds of the oven. Line a large baking sheet with aluminum foil.

Step 2

Prepare the Produce: Wash and dry 2 lbs sweet potatoes, 2 limes, 2 jalapeño peppers, and 2 small bunches of cilantro

Step 3

Prepare the Sweet Potatoes: Peel and slice the sweet potatoes into ½-inch thick rounds. Place in a large bowl, drizzle with 2 tsp olive oil, and season with ¼ tsp salt and ¼ tsp black pepper. Toss to coat.

Step 4

Bake the Sweet Potatoes: Arrange the sweet potatoes in a single layer on the baking sheet. Place on the lower rack of the oven and bake for about 25 minutes, flipping halfway, until fork-tender.

Step 5

Zest and Juice a Lime: Zest and juice one lime into the bowl used for the sweet potatoes. Set the remaining lime aside.

Step 6

Make the Spice Paste: Peel and mince 2 cloves of garlic. Add to the bowl with the lime zest and juice, along with 2 tsp olive oil, 1½ tsp brown sugar, 1½ tsp cumin, ½ tsp oregano, ½ tsp cayenne pepper, and ¼ tsp salt. Stir to combine into a spice paste.

Step 7

Preheat a Skillet: Preheat a large ovenproof skillet over medium-high heat.

Step 8

Prepare the Chicken: Pat 2 lbs boneless, skinless chicken thighs dry with paper towels. Add them to the bowl with the spice paste and turn to coat.

Step 9

Cook the Chicken: Add 4 tsp olive oil to the hot skillet and swirl to coat. Add the chicken in a single layer and cook on one side until golden brown and caramelized, about 5 minutes. Flip and cook for 1 more minute, then remove from heat (the chicken will not be fully cooked).

Step 10

Roast the Chicken: Transfer the skillet to the upper rack of the oven and roast until the chicken is cooked through, 12-15 minutes.

Step 11

Juice the Second Lime: Juice the remaining lime into a medium bowl.

Step 12

Prepare the Salsa (Part 1): Quarter the jalapeño peppers lengthwise, seed and remove ribs with a spoon, then mince. Add to the bowl with the lime juice. (Caution: Avoid touching your eyes and wash your hands or wear gloves while handling jalapeños.) (Part 2): Shave cilantro leaves off the stems, discard stems, mince the leaves, and add to the bowl. (Part 3): Peel and mince 2 cloves of garlic. Add to the bowl along with 1 (4 oz) package of crumbled feta cheese, 1 tsp olive oil, 1 tsp brown sugar, 1 tsp cumin, and ¼ tsp salt. Stir to combine the salsa.

Step 13

Serve: Divide the roasted sweet potatoes and chicken between plates. Spoon the salsa over the chicken and enjoy!