A great dish for when you need practical and easy, but also want hearty and exotic. Plus, mostly everything is already in your pantry! —Sarah
Chicken thighs, bone-in
Cloves of garlic, thinly sliced
Salt and pepper
Large sweet potatoes, cut into medium cubes
Medium onion, thinly sliced
Can chickpeas, drained
Small red chili, cut into rings
A handful of cilantro leaves
In This Recipe
In a large (not shallow) pan, toss chicken with ginger, garlic, curry powder, and olive oil. Let marinate for one hour.
Preheat oven to 375 degrees. In the same pan as the marinated chicken, add the sweet potatoes and onions, toss everything together and spread out. Season with salt and pepper to taste. Roast in preheated oven for 40 minutes.
Take out the dish from the oven, pour the coconut milk and drained chickpeas over the pan, sprinkle the chili rings, stir slightly to combine. Roast an additional 15 minutes.