Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Ingredients

Spicy Peri Peri-Roasted Chicken with Sweet Potatoes & Kale

Our peri peri-roasted chicken employs Portuguese cooking techniques but uses African ingredients. You'll love the tangy, spicy sauce served alongside sweet potatoes and kale.

There is some disagreement about the origin of peri peri sauce – the tangy, spicy sauce that is typically drizzled over grilled chicken. Both Portugal and South Africa claim it as their own. We think it’s best called a fusion dish since it employs Portuguese cooking techniques but uses African ingredients, namely, bird’s eye chile. Here, we swap bird’s eye for habanero since it’s easier to find.

Nutrition superstars: Thriftier cuts like chicken legs take center stage in this easy weeknight meal, but its superfood co-stars put this dish on the nutritional A-list. Sweet potatoes contain retinoic acid, a derivative of vitamin A that’s been shown to suppress tumor cell growth in the early stages of breast cancer, and kale is a good source of lutein, noted for its ability to prevent cognitive decline.

Total Cost: $18.78

Cost per plate: $4.70

Servings
4
Prep Time
15 min
Duration
45 min

Ingredients

  • 1 lemon, zested and juiced

    ½ red onion, chopped

    ¼ cup fresh flat-leaf parsley

    5 cloves garlic, peeled

    1 tbsp paprika

    1 tbsp red wine vinegar

    1 habanero chile pepper, stem and seeds discarded

    1 red bell pepper, sliced, divided

    1 tsp sea salt, divided

    8 chicken drumsticks (about 2 lb), skin removed

    2 sweet potatoes (about 1 lb) cut crosswise into 1-inch-thick slices

    3 tbsp olive oil, divided

    ½ tsp ground black pepper

    1 large bunch curly kale (about 9 oz), thick stems removed and leaves torn

Preparation

1. To a food processor, add lemon zest and juice, onion, parsley, garlic, paprika, vinegar, chile, half of bell pepper and ¼ tsp salt; process until smooth. Place half of mixture in a large resealable bag and add chicken, turning to coat. Marinate in refrigerator for at least 1 hour, preferably overnight. Store remaining sauce in a container in the refrigerator.

2. Preheat oven to 425°F. Line a baking sheet with parchment. Bring reserved sauce to room temperature.

3. Toss sweet potatoes and remaining bell pepper with 1 tbsp oil, ¼ tsp salt and the pepper. Arrange in a single layer on sheet. Place chicken on top of vegetables; discard excess marinade. Bake for 20 minutes.

4. In a large bowl, toss kale with remaining 2 tbsp oil and ½ tsp salt. Arrange kale on top of chicken and vegetables and bake until chicken is cooked through (an instant-read thermometer will read 165°F), sweet potatoes are tender and kale is crispy on edges, 10 to 15 minutes. Serve reserved sauce on the side.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 312
  • Carbohydrate Content 23 g
  • Cholesterol Content 117 mg
  • Fat Content 16 g
  • Fiber Content 6 g
  • Protein Content 30 g
  • Saturated Fat Content 3 g
  • Sodium Content 641 mg
  • Sugar Content 0 g
  • Monounsaturated Fat Content 9 g
  • Polyunsaturated Fat Content 3 g