spicy indonesian chicken with sweet potato chips

by x-cee

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  • add   chopped scallions
  • add   1/2 teaspoon salt
  • add   1 cup plus 2 tablespoons vegetable oil, divided
  • add   2 thinly sliced
  • add   3 medium sweet potatoes, peeled, 1 finely chopped,
  • add   1 ancho chili, finely chopped
  • add   1/4 teaspoon cinnamon
  • add   1/2 teaspoon garlic salt
  • add   1/2 teaspoon curry powder
  • add   1 lime, juiced
  • add   1 orange, juiced
  • add   4 tablespoons orange marmalade
  • add   8 boneless, skinless chicken thighs


  1. In 13x9-inch baking dish, place chicken thighs in single layer. Drizzle 2 tablespoons vegetable oil over top and place in 425degree F. oven for 10 minutes. In medium bowl, mix together marmalade, orange juice, lime juice, curry powder, garlic salt, cinnamon, ancho chili and chopped sweet potato. Spoon over chicken and continue baking 20 minutes more, basting once with pan juices. Place sweet potato slices in cold water to keep from turning brown. In medium frypan over medium high heat, place remaining vegetable oil. Drain potatoes, pat dry and place, a few slices at a time, in hot oil. Fry until lightly browned, about 2 minutes per side. Drain on paper towels and sprinkle lightly with salt. Arrange chicken on serving platter with potato chips. Garnish with chopped scallions. Makes 4 servings.