Portuguese Gluten-Free Piri-Piri Chicken and Sweet Potato Mash
Discover this delectable Portuguese-inspired dish featuring tender gluten-free piri-piri chicken and creamy sweet potato mash. Indulge in the perfect blend of flavors and textures for a memorable dining experience.
Allergens
None
Ingredients
- 6 bone
- in, skin
- on chicken thighs (gluten
- free)
- 1 cup sweet potatoes, peeled and cubed
- 1/4 cup olive oil
- 1/2 cup piri
- piri sauce (gluten
- free)
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine chicken thighs, piri piri sauce, olive oil, lemon juice, salt, and pepper. Mix well to coat the chicken evenly.
- Arrange chicken in a single layer on a lined baking sheet. Bake for 40 45 minutes or until cooked through.
- Meanwhile, boil cubed sweet potatoes in salted water until tender. Drain and mash with a fork or potato masher. Add butter and milk to desired consistency. Season with salt and pepper.
- Serve the piri piri chicken with sweet potato mash, garnished with fresh parsley. Enjoy your Portuguese gluten free feast!
Chef’s Insight
Using bone-in, skin-on chicken thighs not only enhances the flavor but also ensures that the meat stays moist during cooking.
Notes
Feel free to adjust the heat of the piri-piri sauce according to your preference.