Best Spicy Mango Sweet Potato Chicken Recipes

Spicy Sheet-Pan Chicken With Sweet Potatoes and Kale image

Provided by Yasmin Fahr

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 12

1 tablespoon harissa
1/4 cup full-fat Greek or Skyr yogurt
4 bone-in, skin-on chicken thighs (about 1 1/2 to 2 pounds)
Kosher salt and black pepper
1 medium sweet potato, scrubbed and cut into 1/2-inch cubes (about 2 cups)
1 bunch lacinato or curly kale, stemmed and cut or torn into 1-inch ribbons
1 small red onion, peeled and cut into 1-inch wedges
3 tablespoons plus 1/4 cup olive oil
1 teaspoon ground cumin
1/2 cup flat-leaf parsley or cilantro leaves and tender stems, roughly chopped
1 lime, zested and juiced
1/2 teaspoon red-pepper flakes

Steps:

In a large shallow mixing bowl, combine the harissa and yogurt. Pat the chicken dry, then season all over with salt and pepper. Add the chicken to the yogurt mixture, gently rubbing until fully coated, and set aside for 15 minutes.
Heat the oven to 450 degrees and place a rack in the lower third and one 6 inches from the broiler. On a sheet pan, toss the sweet potato, kale and onion with 3 tablespoons oil. Season with cumin, salt and pepper, massaging the kale as you do so. Clear four spaces for the chicken pieces, then place them skin-side up on the pan. (It may look messy and crowded, but the kale will shrink down as it cooks.)
Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway and rotating the tray, until the chicken skin is crispy and the juices run clear, the squash is tender and the kale is crispy. If the vegetables are done, but the chicken skin is not as crispy as you'd like, remove the vegetables from the sheet pan and place just the chicken under the broiler for another 1 to 3 minutes.
Meanwhile, in a small serving bowl, combine the parsley, lime zest and half the lime juice with the remaining 1/4 cup oil and the red-pepper flakes. Season to taste with salt, pepper and additional lime juice. Serve the chicken and vegetables with the herb oil to drizzle over top.

Easy Spicy Mango Chicken image

Provided by sjmarshall1967

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Steps:

In a heated wok or large skillet ad 2 tablespoons of olive oil and teaspoon of Asian curry powder and allow to mix.
On high heat add chicken and stir to coat chicken with sauce, cook approximately 5 minutes or until no longer pink. Remove to separate plate.
Add 1 teaspoon of oil to wok or skillet over high heat and add sliced peppers and onions, mix in half the chili sauce and cook for 5 minutes.
Add the chicken back to the skillet.
Add the mangoes and rest of the chili sauce, stirring constantly over high heat. Cook for 5 more minutes.
Turn down heat and allow to simmer for 5 minutes. Sauce will thicken. Serve immediately over rice.

Nutrition Facts : Calories 216.1, Fat 11, SaturatedFat 1.6, Sodium 5.5, Carbohydrate 30.7, Fiber 4.1, Sugar 24.4, Protein 2.3