Moroccan Chicken Stuffed Sweet Potatoes

Using flavors inspired by a favorite recipe for moroccan spaghetti, these sweet potatoes are stuffed with chicken, apricots, and eggplant that have been seasoned with a unique blend of herbs and spices. See notes for a vegan option as well as time-saving options.

20 minutes

1 hour

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	499
Fat:	39 g
Carbohydrates:	7 g
Protein:	21 g
Calculated per serving.

by Eat Something Delicious

View original recipe

View other recipes by Eat Something Delicious

Serves: 4

Ingredients

4 whole 4 whole 4 whole Sweet Potato, medium
1 lb 1 lb 1 lb Chicken Thigh, boneless skinless, *see notes for vegan option
0.75 tsp 0.75 tsp 0.75 tsp Salt, divided
2 Tbsp 2 Tbsp 2 Tbsp Coconut Oil, Organic, divided
1 whole 1 whole 1 whole Onion, small, sliced
1 cup 1 cup 1 cup Eggplant, diced
13.66 fl oz 13.66 fl oz 13.66 fl oz Coconut Milk, full fat, (equivalent to one can)
0.5 tsp 0.5 tsp 0.5 tsp Cinnamon, ground
0.5 tsp 0.5 tsp 0.5 tsp Cumin
1.5 Tbsp 1.5 Tbsp 1.5 Tbsp Mint Leaves, finely chopped, (about a small handful before chopping)
1.5 Tbsp 1.5 Tbsp 1.5 Tbsp Cilantro, finely chopped, (about a small handful before chopping)
0.5 cup 0.5 cup 0.5 cup Apricots, dried, cut into fourths or just roughly chopped

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425ºF.
Wrap sweet potatoes in aluminum foil and bake until soft in the middle, 45 minutes to an hour depending on the size.
Meanwhile, dice the chicken thighs into small, bite sized pieces and season with about a half teaspoon of salt.
Melt a tablespoon of coconut oil in a skillet over medium-high heat then add the chicken. Continue to heat, stirring occasionally, until the chicken is fully cooked. Use a slotted spoon to remove the chicken and set aside, leaving any remaining fat in the skillet.
Lower the heat to medium and add another 1/2-1 tablespoon of coconut oil, if needed. Add onion and eggplant to the skillet then season with about 1/4 teaspoon of salt. Cook until onion is translucent, stirring occasionally.
If you are picky about your eggplant getting mushy, you can remove the onion/eggplant mixture and set it aside now. Otherwise, you can leave it in the skillet.
With the skillet still over medium heat, whisk in coconut milk, cinnamon, cumin, cilantro, and mint. Stir in diced apricots and add the chicken back to the skillet. Simmer for a few minutes, until slightly thickened. If you removed the onion and eggplant, stir that back in after simmering. Remove from heat.
Once the sweet potatoes are out of the oven and cool enough to handle, slice them open and fill with the chicken mixture. Garnish with extra fresh mint or cilantro, if desired, and serve.

Notes

Vegan variation: Substitute the chicken with 2 C prepared chickpeas. Skip steps 3 and 4 and stir the cooked chickpeas in during step 7. Note that this variation is NOT Whole 30 compliant or strict paleo. If you still need a paleo option, I sometimes toast some cashew halves in coconut oil and sprinkle them on top of my food. It makes an amazing topping and I think it would work great in this recipe. If you want to save some time, instead of serving this in baked sweet potatoes, you can instead serve over rice, cauliflower rice, or just steam a bag of frozen diced sweet potatoes and add the moroccan chicken on top.