Categories: Meals
Ingredients
- 3/4 cup plain Greek yogurt
- 1 garlic clove, grated
- 2 1/2 tsp curry powder
- Kosher salt and black pepper
- 1/4 tsp cayenne pepper
- 8 small chicken thighs
- 4 small sweet potatoes
- 5 cups crispy rice cereal
- Peanut or vegetable oil, for frying
- 1/2 cup ketchup
- 1 tbsp steak sauce
- 2 tbsp chopped fresh cilantro
Directions
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Preheat the oven to 450. Mix 1/4 cup yogurt, the garlic, 2 tsp curry powder, 1 tsp salt and a few grinds of pepper and the cayenne in a large bowl. Add the chicken and toss to coat; set aside.
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Pierce the sweet potatoes all over with a fork. Bake on a baking sheet until tender, about 25 minutes. Meanwhile, pulse the cereal in a food processor until finely ground; season with salt, black pepper and 1/2 tsp curry powder. Transfer to a shallow baking dish.
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Heat 1/2 inch peanut oil in a large cast-iron skillet over medium-high heat until shimmering. Press the chicken into the cereal, turning to coat. Add half of the chicken to the hot oil and fry until golden brown, 3-5 minutes per side. Transfer to a wire rack set on a baking sheet. Repeat with the remaining chicken. Transfer to the oven and bake until cooked through, about 10 minutes.
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Mix the ketchup with the steak sauce and cilantro. Split open the sweet potatoes; top with the remaining 1/2 cup Greek yogurt and season with salt and pepper. Serve the chicken with the potatoes and ketchup; top with more cilantro.