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Recipe Summary test

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the yogurt, cilantro and scallions; season with salt and pepper. Measure out 1 cup and transfer to a small serving bowl; refrigerate. Measure out 1/4 cup of the mixture, transfer to a medium bowl and set aside. Season the chicken with salt and pepper; add to the large bowl with the remaining yogurt mixture and toss to coat. Let marinate for about 30 minutes.

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  • Meanwhile, stir 2 tablespoons chutney, 1 tablespoon EVOO and the mustard into the medium bowl of yogurt mixture.

  • Preheat a large grill pan over medium heat. Toss the sweet potatoes on a plate with the remaining 2 tablespoons EVOO; season with salt and pepper. Arrange on the grill pan and cook, turning once, until lightly charred, 10 to 15 minutes; transfer to a plate. Let cool before cutting into bite-size pieces; toss with the yogurt chutney.

  • Oil the grill pan and cook the chicken over medium to medium-high heat, turning once, until cooked through, 10 to 12 minutes. Serve with the remaining 4 tablespoons chutney, the refrigerated yogurt sauce and the sweet potato salad, topped with the cilantro leaves.

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