Dominican Creole Chicken with Passion Fruit, Roasted Sweet Potato, and Red Onion

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. In a large bowl, toss the sweet potato with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon sweet paprika. Spread on a baking tray and roast for 25 to 30 minutes at 425°F / 220°C, turning once, until golden and tender.

2. 2

   While the sweet potato roasts, season the chicken with the remaining salt, remaining black pepper, dried oregano, ground cumin, and remaining sweet paprika. Add the lime juice and mix well. Let it rest for 10 minutes.

3. 3

   Heat 1 tablespoon olive oil in a wide skillet or Dutch oven over medium-high heat. Brown the chicken for 3 to 4 minutes per side, until nicely colored. Transfer to a plate.

4. 4

   In the same pan, add the remaining tablespoon of olive oil, red onion, cubanelle pepper, and garlic. Cook for 4 minutes over medium heat, stirring, until the onion softens but still holds its shape.

5. 5

   Stir in the passion fruit pulp, chicken broth, honey, and bay leaf. Mix well, scraping the bottom to release the browned bits. Once it comes to a gentle simmer, return the chicken to the pan.

6. 6

   Lower to medium-low heat and cook covered for 18 to 20 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F / 74°C.

7. 7

   Uncover and cook 5 more minutes so the sauce thickens slightly. Add the fresh cilantro and stir. Taste and adjust salt if needed. Remove the bay leaf.

8. 8

   Serve the chicken with its passion fruit sauce alongside the roasted sweet potato, spooning the red onion and cubanelle pepper from the pan over each portion.