Pull Apart Chicken Tandoori Sweet Potato Skins are made with mouth-watering slow cooked stove top chicken with a blend of Indian spices cooked until pull apart tender and then piled high in a delicious sweet potato skin.
Lightly Spicy! Naturally Sweet! A delicious treat!
You are going to love this little creative Pull Apart Chicken Tandoori Sweet Potato Skins dish as it satisfies all of the usual palate needs. Your spice craving is satiated with a little spicy and warmth from the chili, turmeric, cumin and paprika. Your sweet tooth is going to be super happy from the natural sweetness of the sweet potato skins and your body is going to love you as it is dairy-free, gluten-free and paleo friendly.
No Bread... No Problem!
Who needs bread anyways with these delicious little Pull Apart Chicken Tandoori sweet potato skins. Gluten and me are not best of friends and nor are those nasty loaves of pre-made gluten bread (bag of rocks) that are available at the grocery store. If I wanted to eat cardboard, then I would just buy cardboard and eat it. Now don't you worry, you are not going to miss slices of that cardboard gluten-free bread one bit with these delicious sweet potato skins. If you want an easy and delicious gluten-free bread, try my Gluten-Free Herbes De Provence Buns instead.
Do some of you remember my post for Stove Top Chicken Fajitas Sliders? This Pull Apart Chicken Tandoori Sweet Potato Skins builds on top of that same concept of slow stove top cooking. See this just works out perfect as just for the same amount of time it takes to bake your sweet potatoes it takes for your chicken to get delicious tender.
Pull Apart Chicken Tandoori Sweet Potato Skins (Stove Top or Slow Cooker)
My boys love the delicious stove-top pull apart Tandoori chicken in a delicious flat bread and the chicken is even better the next day. On a work day, if you throw all the ingredients in a slow cooker, you could come home to one delicious hot Pull Apart Chicken Tandoori. If I was using a slow cooker for the chicken, I might hold off on putting the dairy free coconut plain yogurt in until you came home and then finish off the dish.
Turmeric the Warming Spice
It is in between season here in Hong Kong. Yesterday it was 20 degrees C and today it is only 10 degrees C so you really need to take care and nourish your body. Turmeric, cumin, chili and paprika are all warming spices when it is cold and damp outside you need to be warmed from the inside out. Turmeric is frequently used in Traditional Chinese Medicine to treat migrating aches and inflammation that is made worse by the cold and damp weather. I think I need a double dose for sure.
Pull Apart Chicken Tandoori Sweet Potato Skins are a delicious main course for family or friends as you can make everything in advance and just assemble when you are ready to eat. You are going to want to make a little extra of the pull apart chicken, as it is even better the next day.
Are you looking for other inspiring dishes to make with chicken? Please follow along on our CHICKEN A BIZILLION WAYS Pinterest board and I am sure you will find something to make your taste buds happy.
More Delicious Chicken Recipes
Peking Glazed Beer Butt Chicken
Creamy Chipotle Chicken Skillet
Creamy Thai Sweet Potato Chicken Soup
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Pull Apart Chicken Tandoori Sweet Potato Skins
Ingredients
Sweet Potato Skins
- 4 whole Sweet Potatoes washed and dried
- 1 tablespoon coconut oil
(Or olive oil or oil of choice)
Pull Apart Chicken Tandoori
- 1 tablespoon coconut oil
(or olive oil or oil of choice) - ½ cup onion
chopped - 3 cloves garlic
peeled and chopped - 1 chili peppers
(or fresh chili pepper of choice- can exchange with dried chili flakes to desired heat level) - optional - 12 oz chicken breasts
(boneless skinless half breasts cleaned and fat removed) - 1.5 teaspoon turmeric
- 1.5 teaspoon cumin
- 1.5 teaspoon paprika
- salt and pepper
to taste - 1 cup Chicken Broth
gluten-free - ½ cup Yogurt
plain (and a little to drizzle the dish with to garnish) We used a dairy free plain yogurt - 2 tablespoon cilantro (coriander) chopped to garnish (optional)
Instructions
- Preheat oven to 190 degrees C (375 degrees F).
- Bake your Sweet Potatoes. Place your whole sweet potatoes on a lined baking tray. Rub your whole sweet potatoes with coconut oil or oil of choice. Bake your whole sweet potatoes for about 45 minute to 1 hour or until you can easily pierce your fork or knife into the middle without resistance. Remove from oven, keep warm and set aside.
- In the time while your sweet potatoes are baking, Cook your chicken tandooriStovetop Directions - Place your oil of choice in a large frying pan, add you onions and garlic and sauté until translucent on medium heat. sprinkle your turmeric, cumin, paprika and salt and pepper on both sides of your clean and dry boneless and skinless chicken breasts. Add your chicken breasts to the pan and cook on each side for just about 2 minutes to seal in the juices. Then turn your heat down to a simmer and add your gluten free chicken broth and put a lid. Simmer your tandoori chicken slowly on the stove top for about 50 minutes to one hour or when the chicken easily pulls apart with a fork.Slow Cooker Directions - Season chicken breasts with turmeric, cumin, paprika, salt and pepper on both sides. Place the seasoned chicken in the slow cooker and add coconut oil, onions, garlic, chili peppers (if desired) and chicken broth. Slow cook on low for for 6 to 8 hours or on high for 3 to 4 hours or until the chicken pulls apart easily and the juices run clear. Instant Pot (pressure cooker) Directions - Season chicken breasts with turmeric, cumin, paprika, salt and pepper on both sides. Add coconut oil, onions and garlic to instant pot and sauté just until aromatic. Add the chicken breasts to the instant pot with chicken broth. Cover with the lid and lock into place and turn knob to NO venting. Set the pressure cooker to high for 10 minutes. Allow the pressure cooker to release steam naturally for 5 minutes. Then, carefully vent to allow quick steam release for the remaining steam. (Be careful, point the steam nozzle away from your face)
- Pull chicken apart with 2 forks and add the plain (coconut) low fat yogurt and mix well.
- AssemblyCut your sweet potatoes in half and scoop out just a little bit of the sweet potato so you can pile a few scoops of your delicious tandoori chicken. Drizzle a little of the plain (coconut) low fat yogurt on top and cilantro and enjoy.
MKN says
I can’t find the directions for using a slow cooker, only the stovetop. Did I overlook them? Thank you. 😁
HWC Magazine says
Hi there! We have just added both slow cooker and also instant pot (slow cooker) directions in the recipe card for your convenience. We hope you give our chicken tandoori recipe a try soon.
Samantha says
Love all your genius ideas! I'm making the recipe today.. Just wondering what do you usually do with the sweet potatoes that you scoop out to make space for the chicken? Any ideas?
HWC Magazine says
Hi there Samantha! Thanks so much. We usually take our left over sweet potato and either eat for lunch or make a batch of our Cream Thai Sweet Potato Chicken Soup. https://www.hwcmagazine.com/recipe/creamy-thai-sweet-potato-chicken-soup/. Take care
AiPing | Curious Nut says
Oh my oh my oh my... pull apart? Tandoori? You've got me all drooling here Bobbi. Love it!
Michelle @ Vitamin-Sunshine says
This looks so delicious Bobbi! On my meal plan for this week-- all my favorite flavors.
Living in Asia, we don't get the best gluten-free options, do we? The only store I can buy gluten free bread at sells one that is like sweet bread-- very white, very sweet. No thank you.
Healthy World Cuisine says
Thank you Michelle. I am delighted you like this recipe. You are so right on about gluten-free options in Asia. We eat a lot of rice so decided to mix things up a bit with some delicious sweet potatoes.
ChgoJohn says
Buona Notte, BAM! This sounds like a wonderful recipe, one that I'll be sure to make. Love that you can make the tandoor in a slow cooker. I could see myself enjoying this with potato skins one night and in some sort of wrap the next. Now that's convenient!
Hope you're having a great week. Stay warm!
Healthy World Cuisine says
Buona Notte John! This recipe is brilliant in a slow cooker and you have dinner for the next 3 days...Stay warm and stay safe. My nephew lives in Chicago and he said this last week has been a little on the tense side.
Mabel says
Wow! I love this twist on stuffed potatoes! The sweetness and spiciness must really play a mamba in your mouth 😀
Healthy World Cuisine says
Hi there Mabel! I like spicy food but I like it even more when you pair it with something a little sweet, how about you?
mjskitchen says
Very creative Bobbi! It's got that sweet and spicy thing going for it which I just love! The chicken alone, is a winning recipes, but putting in the sweet potato is ingenious!
Healthy World Cuisine says
I am so glad you like this combo too naturally sweet and spicy. I think it might be the new sweet and salty fad... LOL Take Care