Ingredients

The following ingredients have 4 Servings
  • 2 garlic cloves- finely minced or crushed
  • 1 teaspoon salt
  • 1/4 cup olive oil
  •  1 1/2  teaspoon cumin
  •  1 1/2  teaspoon smoked paprika
  • 1 1/2  teaspoon chili powder
  •  1/4 teaspoon chipotle powder ( optional, or sub chili flakes )
  •  1/2 teaspoon caraway seeds ( optional, but good)
  • 1 teaspoon apple cider vinegar
  • 1 cup plain yogurt
  • 1 bunch Cilantro – (about 1 cup packed, tender stems ok) finely chopped
  • 2-3 slices jalapeno (optional)
  •  ½ teaspoon kosher salt
  • 1 teaspoon coriander
  • 1 tablespoon lemon juice
  •  1 tablespoon olive oil

Instruction

  • Preheat oven to 425F
  • Stir marinade ingredients together in a small bowl.
  • Dice the sweet potatoes into  ½-¾  inch cubes and place in a medium bowl with half the marinade and toss to coat. Place them in a single layer on one side of a parchment lined sheet pan.
  • Cut the onion, and place next to the sweet potatoes, drizzle with a little oil if you want (or not), saving room for the chicken.
  • Pat the chicken dry, season with a pinch of salt and pepper and place in the same medium bowl and add the remaining marinade, coating all sides well.
  • Line up next to the onions. If using very small sheet pans, you may need to use two. Do not overlap!
  • Place the sheet pan in the oven and bake 30 minutes but check after 20, rotating the pan if necessary.
  • While baking, make Green Harissa Sauce, blending all the ingredients in the blender.
  • Double-check that the chicken is cooked through before serving, and for extra crispy skin, broil for a few minutes at the end.
  • Divide the roasted sweet potatoes among 4 bowls and top with the chicken. Garnish with cilantro and serve with the  Green Harissa Yogurt Sauce