Stuffed sweet potatoes with chicken and tzatziki

Wash the sweet potatoes well and wrap each one individually in aluminum foil. Bake at 200°C for about 40 minutes, or until tender (a fork should easily pierce through them). Once done, remove from the oven and let them cool slightly.

Meanwhile, cut the chicken thighs into small pieces and sauté in a hot pan with 1 tbsp olive oil. Season with salt, pepper, turmeric and sweet paprika, cooking for about 3-4 minutes until golden brown.

Grate the cucumbers and place them in a strainer with 1 tbsp salt to draw out excess moisture. Let them sit for a few minutes.

Squeeze out any remaining liquid from the cucumbers.

In a bowl, mix the strained yogurt, grated cucumber, garlic, white vinegar, olive oil, mint, salt, and pepper. Stir well and refrigerate to enhance the flavors.

Once the sweet potatoes have cooled slightly, cut a slit along the top without slicing them completely open. Fill the opening with the cooked chicken. Top with a generous amount of tzatziki and garnish with chopped spring onions.

Stuffed sweet potatoes with chicken and tzatziki

Servings

Preperation

Cooking

Waiting

For the Tzatziki:

For Garnish:

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Stuffed sweet potatoes with chicken and tzatziki

Servings

Preperation

Cooking

Waiting

For the Tzatziki:

For Garnish:

See more recipes:

Beef tartar

Chicken Gyro in the Air Fryer

Chicken meatballs stuffed with mozzarella and honey-lemon glaze

Marry me chicken pasta with sun-dried tomatoes

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