Skip to main content
Sweet Potato Stuffed Coronation Chicken

Sweet Potato Stuffed Coronation Chicken

Enjoy our recipe for Sweet Potato Stuffed Coronation Chicken for a delightful fusion of flavours.

The most succulent pieces of chicken in a creamy, mildly spiced sauce are generously mixed into tender, sweet potatoes that have been expertly roasted. This dish is a standout option for a nutritious and filling meal because it strikes the ideal balance between homely and exotic.

Check out our Sweet Potato Stuffed Coronation Chicken recipe below…


Sweet Potato Stuffed Coronation Chicken

Ingredients:

1 large chicken breast
1 tablespoon low-fat (or regular) mayo
1/2 tablespoon (medium or mild) curry paste
1/2 pot (170g) 2% Greek Yogurt
1/8 cup sultanas
1/8 chopped apricots
1 tablespoon chopped mango (or peach!)
1 tablespoon chopped Cashews
1 teaspoon tomato paste
1/2 teaspoon paprika
1/2 teaspoon onion granules
Chives – to season (optional)

Directions:

1. First, cook your chicken by boiling and take a fork to it and pull it apart into strips once it’s cooked and there is no pink showing.

2. To make the Coronation sauce, all you then do is mix the rest of the ingredients together in a bowl. Make sure you taste it so it ticks the right boxes. If, for example, you like your coronation sauce sweeter, you can add some honey, or sweetener the sauce.

3. If you like your sauce creamier, you can add more yogurt or even a tbsp or two of ricotta or mascarpone. If you like it fruitier, add more sultanas or apricots. Some people also add chopped peaches of even grapes! It’s really up to you, just reach in there with your sauce and play around with it until you get to that place when you nom nom nom

4. Once your sauce is done, mix the chicken in there and stuff the whole thing into a sliced cooked sweet potato!

5. Now, for the sweet potatoes, what I do is stick a bunch of them in a hot oven (set to 200 C – 356 F) until they get super hot. I don’t poke them with a knife before roasting or do anything in particular. I USED to wrap them in tin foil before baking them but all too quickly realized that they don’t need it so I cut the middle man – the tin foil – and now just throw them in whole and bake them till they’re ready.

You can them top with whatever you like: dried chives, paprika, dried parsley, basil, etc..


Explore even more Protein Recipes in our Locker Room for some cooking inspiration. You can also take a look at our Savoury SuperMeals for a quick meal on the go.

0/5 (0 Reviews)

No Comments yet!