This recipe has evolved over the years and has become a primary comfort food in my household. I used to make this dish in my cast iron skillet. When I first started preparing it, I would place the entire skillet with lid in the oven at 350°F for up to 45 minutes. This really caramelized and sometimes burned the sweet potatoes and other ingredients. These days I prepare this dish in my Lodge enameled 6-quart pot for easy clean up and no worries of metal leaching into the food.
- 8 pieces chicken thighs (I use the ones with bone and skin to get the extra fat and flavor)
- 3 medium sweet potatoes
- 1 medium onion
- 4 cloves garlic
- 1 Tbsp yellow curry powder
- 1 Tbsp smoked paprika
- 1 Tbsp turmeric powder
- 1 tsp unrefined sea salt
- 1 tsp fresh ground black pepper
- 2 Tbsp pastured bacon fat, lard, avocado oil or refined coconut oil
- Crush and finely chop garlic and set aside.
- Cut onions and sweet potatoes into 1-inch chunks.
- Preheat cast iron skillet and add bacon fat, lard, avocado oil or refined coconut oil.
- Add all ingredients, including spices to skillet and blend well.
- Place lid on skillet and place in oven at 350°F for 30-40 minutes or until chicken reaches 165°F and mixture starts to caramelize.
- Moisture content of sweet potatoes and onions will determine cooking time but average is about 30 minutes. The idea is to get the sugars in the vegetables to caramelize without burning. Caramelization will occur just prior to burning so watch this carefully after about 25 minutes.
- Can be served over a spring mix of greens with olive oil drizzled over top.
- This dish is exceptional when reheated and eaten the next day.