Chicken, Peppers and Sweet Potato (serve 4)

I have published this recipe before but I have tweaked it by substituting sweet potato for new potatoes as several people in my family try not to eat carbs and by sprinkling the dish with a new spice I am trying – an African spice mix that I found at a farmer’s market in Roslindale, MA called Aza’a Spice Blend and produced by hApi AFrican Gourmet (available online from www.hapiafricangourmet.com) It adds a delicate and gently noticeable flavor a blend of spices, fruits and seeds from Cameroon. I will be writing about this brand, its products and its founder in my January, 2024 newsletter).

Pre-heat oven to 400 degrees F

1 medium onion – diced
2 peppers – 1 red, 1 yellow – cut into into bite size pieces
1 good size sweet potato – peeled and cut into bite size pieces
2 chicken breast – cut into bite size pieces
3 tbsp. olive oil
1 1/2 tsp. Aza’a spice (optional)

Toss all the ingredients together and let stand for about half an hour, stirring occasionally.
Tip onto a baking tray lined with aluminum foil and cook for 30 minutes – stirring once.


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