Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F).
- In a mixing bowl, toss the sweet potatoes, beets, and eggplant with 1 tbsp of vegetable oil, salt, and half the black pepper. Spread evenly on a baking tray and roast for 25-30 minutes or until tender and golden.
- While the veggies roast, heat the remaining oil in a large skillet over medium-high heat. Add the minced garlic and ginger, stirring for about 1 minute until fragrant.
- Add the chicken thighs to the skillet, season with cumin, coriander, and the remaining black pepper. Cook for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 75°C (165°F).
- Once done, let the chicken rest for 10 minutes before slicing it into bite-sized pieces.
- To serve, arrange the roasted vegetables on a large platter, top with the sliced chicken, and garnish with chopped cilantro. Serve with a spoonful of yogurt and lemon wedges on the side if desired.
Nutrition
Notes
For a twist, try substituting chicken with tofu for a vegetarian version.
Feel free to swap sweet potatoes with butternut squash or carrots if you prefer!
This platter is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the oven for the best texture.
Have fun with this recipe and make it your own!
Feel free to swap sweet potatoes with butternut squash or carrots if you prefer!
This platter is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the oven for the best texture.
Have fun with this recipe and make it your own!