Chicken And Sweet Potato Simmer

• 2 sweet potatoes (about 1 lb/500 g)
• 8 boneless skinless chicken thighs (or 4 breasts if you prefer)
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 sweet green pepper, coarsely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups chicken stock
• 2 tablespoons minced fresh parsley

1. Peel sweet potatoes. Cut potatoes and chicken into 1-inch (2.5 cm) cubes. Set sweet potatoes aside. In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate.
2. Drain fat from pan; heat remaining oil over medium heat. Fry onion, green pepper, garlic, ginger, chili powder, cumin, salt and pepper, stirring often, until onion is softened, 4 minutes.
3. Add sweet potatoes and chicken stock; bring to boil. Return chicken and any juices to pan; cover and simmer until juices run clear when chicken is pierced and sweet potatoes are tender, about 10 minutes. Uncover and cook over high heat until sauce is thickened, about 5 minutes. Sprinkle with parsley.

sweet potatoes, chicken, vegetable oil, onion, sweet green pepper, garlic, ground ginger, chili powder, ground cumin, salt, pepper, chicken stock, parsley

Taken from www.food.com/recipe/chicken-and-sweet-potato-simmer-173110 (may not work)