Ground chicken, prunes and apricots make an interesting mix and the sweetness goes well with the sweet potato and the addition of a dollop of mango chutney on top. You could do this with an ordinary potato too, but a sweet potato really goes well with the gentle sweetness of the dried fruits. The sweet potatoes will need to go in the oven 40 minutes or so before you start preparing the chicken mixture.
1 tbsp. canola oil, seasoned with salt and freshly ground black pepper
1 medium onion – finely chopped
2 cloves of garlic – grated
1 pound of ground/minced chicken
6 dried prunes – chopped
8 dried apricots – chopped
1 cup of chicken broth/stock (add more if necessary later on in cooking)
4 sweet potatoes – washed
Heat oil in skillet/frying pan and when sizzling add onion and cook until just browning.
Add garlic and cook for a few minutes.
Add ground chicken and let it brown, then add the prunes, apricots and broth.
Bring to a boil, then simmer for 20 minutes.
Place sweet potatoes in oven at 350 degrees F/170 degrees C and cook for an hour.