Island Chicken with Passion Fruit, Roasted Sweet Potato, and Dominican Oregano

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the sweet potato on a baking tray and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon Dominican dried oregano, and a pinch of black pepper. Roast for 30 to 35 minutes at 220°C / 425°F, turning halfway through, until golden and tender.

2. 2

   While the sweet potato roasts, place the chicken in a bowl and mix with the sour orange juice, half of the garlic, 1 tablespoon olive oil, ground cumin, sweet paprika, 1 teaspoon salt, 1/2 teaspoon Dominican dried oregano, and the remaining black pepper. Let marinate for 15 minutes.

3. 3

   Heat the remaining 1 tablespoon olive oil in a wide skillet or heavy pot over medium-high heat. Add the chicken with its marinade and brown for 3 to 4 minutes per side until lightly colored.

4. 4

   Add the red onion, Dominican sweet peppers, and the rest of the garlic. Cook for 4 minutes, stirring, until the onion softens and the peppers become fragrant.

5. 5

   Stir in the passion fruit pulp, honey, chicken broth, and apple cider vinegar. Mix well, reduce the heat to medium-low, and cook for 18 to 20 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens slightly.

6. 6

   Add the butter to the skillet and stir until melted and glossy. Taste and adjust with the remaining salt if needed.

7. 7

   Remove the sweet potato from the oven. Serve the chicken with plenty of passion fruit sauce alongside the roasted sweet potato, and finish with fresh cilantro on top.