This Turmeric Black Pepper Chicken Sweet Potato Salad combines the flavors of turmeric and black pepper, which make a tasty combination, not to mention the potential health benefits. The chicken in this recipe is fried for a bit and then cooked in the oven, resulting in a juicy tender, chicken. Combine the chicken with boiled and fried sweet potato, lettuce, avocado and tomato, with olive oil and a good salt like himalayan salt and you have the kind of salad that goes down easily.
To make this you can use any part of the chicken from thighs, legs or breast all with the skin on. I used chicken maryland. You’ll also need to boil sweet potatoes whole before hand and cool them. I just boil them in large quantities, cool them and keep them in the fridge. You can use any variety you have. They are all tasty.
I used the yellow sweet potato in this recipe. To cook the sweet potatoes with the skin on, wash the skin very well. You can wash sweet potatoes in vinegar with all your other vegetables if you’re that way inclined.
Cook sweet potatoes covered in a pot with a lid in about 2 coffee cups of water for 20 to 25 minutes for medium to large sweet potatoes
Drain the water after cooking and leave them sit in the pot covered until cool. The heat within them will cook them a bit more. If you leave them sitting in water they will become soggy
Once cool you can keep in the fridge wrapped in baking paper and cut whatever you want to use. Very handy if you like fried sweet potato that’s crispy on the outside and well cooked on the inside.
Turmeric Black Pepper Chicken Sweet Potato Salad
2 chicken portions, sweet potato, lettuce, 1 tomato, 1 avocado, turmeric powder, black pepper, salt, olive oil, semi dried or fresh herbs for serving.
Rub a bit of olive oil to the chicken so the spices will stick. Sprinkle and cover the chicken pieces with turmeric, then some black pepper and salt. Ensure the whole chicken piece is coated in yellow.
Add about 2 tablespoons cooking oil of choice in a pan and heat it up. Fry the chicken skin side down first for about 4 to 5 minutes until it starts to turn golden brown. Turn it over and fry the other side for about 2 minutes. you can add extra turmeric and paprika if you need to. Transfer the chicken to a baking dish skin side up. Add about a tablespoon of the fat from the pan on top of the chicken and bake in a preheated oven at 22o degrees celcius for 20 minutes.
While the chicken is baking add slices of sweet potatoes to the pan you used to fry the chicken in and use the left over fat with all the spices to fry your sweet potatoes in. You can lower the heat and let them brown slowly each side or cook them faster at a higher heat. You just have to watch them and not let them burn too much. Add salt and more black pepper if you like. You can even add other herbs.
Once the chicken is cooked turn off the oven and let it sit there for a while before serving while you prepare the salad. 10 minutes should be long enough to sit. Shred the lettuce, cut tomatoes and slice the avocado. Add lemon or apple cider vinegar to the avocado so it doesn’t go brown before it gets to the table, and for the good taste as well.
Combine all the salad ingredients, add black pepper, salt, sprinkle herbs then olive oil.