Designed for professional chefs, check out this Barbecue Chicken Stuffed Sweet Potatoes recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Chicken Stock Powder, Hellmann’s Real Mayonnaise and Knorr Hickory BBQ Sauce.
Ingredients
Barbecue Chicken Stuffed Sweet Potatoes:
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Chicken thighs, boneless 2 kg
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Garlic, paste 40 g
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Ginger, paste 40 g
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Sweet potatoes 10 pc
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Red onion, julienne 300 g
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Coriander, fresh 100 g
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Red capsicum, brunoise 200 g
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Black sesame 50 g
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Olive oil 50 ml
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White balsamic vinegar 30 ml
Preparation
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Barbecue Chicken Stuffed Sweet Potatoes:
- Marinate chicken with Knorr Chicken Stock Powder, garlic and ginger. Grill chicken over charcoal grill, oven bake or sauté in a pan. Once cooked shred chicken and keep aside.
- Preheat your oven to 180°C. Scrub your sweet potatoes and pierce the skin a few times with a fork. Place the sweet potatoes on a baking sheet and bake for 30-45 minutes, or until they’re easily pierced with a fork.
- Heat the chicken before adding Hellmann’s Real Mayonnaise and Knorr Hickory BBQ Sauce.
- Remove the potatoes from the oven once they’re cooked through, cut open in the middle, and stuff with the barbecue chicken. These are extra delicious topped with a salsa salad.
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