Dominican Tamarind Onion Chicken with Roasted Sweet Potato

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the sweet potato with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Spread on a tray and roast for 30 to 35 minutes at 220 °C / 425 °F, turning halfway through, until tender and browned at the edges.

2. 2

   While the sweet potato roasts, place the tamarind pulp in a bowl with the warm water. Let it sit for 5 minutes, mash it with a spoon, and strain to obtain a thick liquid. Mix it with the orange juice and apple cider vinegar; set aside.

3. 3

   Season the chicken with the remaining salt, black pepper, dried oregano, and ground cumin.

4. 4

   Heat 1 tablespoon olive oil in a wide skillet or Dutch oven over medium-high heat. Brown the chicken for 5 to 6 minutes, stirring once or twice, until colored on the outside. Transfer it to a plate.

5. 5

   Add the remaining tablespoon of olive oil to the same pan. Add the red onion and sweet pepper, and cook for 4 minutes over medium heat until they begin to soften. Add the garlic and cook 30 seconds more, stirring so it does not burn.

6. 6

   Add the tomato paste and cook for 1 minute, mixing it with the onion, sweet pepper, and garlic. Pour in the tamarind, water, orange juice, and apple cider vinegar mixture, stirring well to loosen the flavorful bits from the bottom.

7. 7

   Return the chicken to the pan along with any juices collected on the plate. When it reaches a gentle simmer, reduce the heat to medium-low, partially cover, and cook for 18 to 22 minutes, until the chicken is fully cooked and the sauce thickens. The internal temperature of the chicken should reach 74 °C / 165 °F.

8. 8

   Turn off the heat and add the fresh cilantro. Stir gently to perfume the sauce.

9. 9

   Serve the chicken with plenty of tamarind onion sauce alongside the hot roasted sweet potato.