Sweet Potato Boats with Tamarind Chicken, Toasted Corn and Cilantro Cream

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Prick the sweet potatoes with a fork, rub them with 1 tablespoon olive oil, place them on a baking sheet, and roast for 35 to 40 minutes at 220°C / 425°F, until tender in the center.

2. 2

   While the sweet potatoes roast, place the tamarind pulp in a bowl with the hot water. Let it sit for 5 minutes and stir until it forms a loose paste. Add the garlic, cumin, smoked paprika, oregano, honey, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

3. 3

   Add the chicken to the tamarind mixture and toss well to coat. Let it marinate for 10 minutes at room temperature while you prepare the remaining ingredients.

4. 4

   Heat a large skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and the corn. Cook for 4 to 5 minutes, stirring occasionally, until the corn is browned in spots. Add the red onion, jalapeño, 1 tablespoon lime juice, and a pinch of salt. Cook 2 minutes more. Remove and set aside.

5. 5

   In a blender or small processor, combine the Greek yogurt, cilantro, the remaining tablespoon of lime juice, 2 tablespoons water, a pinch of salt, and a little pepper. Blend until smooth to make the cilantro cream.

6. 6

   In the same skillet, cook the marinated chicken over medium-high heat for 6 to 8 minutes, stirring, until fully cooked and glazed. If the pan gets too dry, add 1 to 2 tablespoons of water to loosen the juices. Adjust salt if needed.

7. 7

   When the sweet potatoes are done, let them rest for 5 minutes. Split them lengthwise without cutting all the way through, and gently mash the inside with a fork to create a boat shape.

8. 8

   Fill each sweet potato with the tamarind chicken, spoon the toasted corn over the top, and finish with the cilantro cream, crumbled queso fresco, and toasted pumpkin seeds. Serve hot or warm.