These are great as a party platter or a tasty healthy meal.
To get the chicken tender I used a pressure cooker, but other options can be used like a slow cooker or cooking in the oven for 25 - 30 minutes at 200 degrees. The pressure cooker is the quickest option and only takes 20 minutes to cook the chicken with the most flavour and tenderness.
For the discs
2 or 3 sweet potato cut into rounds
2 tbsp olive oil
Pinch of sea salt
For the chicken
3-5 skinless chicken thighs
1 tsp Coconut oil
Cali Cali hot sauce 1/2 bottle
1/2 Tsp ground cumin
3 garlic cloves crushed
1/2 Tsp smoked paprika
For the guacamole
1 large ripe Avocado
1 garlic clove crushed
6 cherry tomatoes finely sliced
Juice of half a lime
Sprinkle of mixed herbs (Optional)
Method using pressure cooker
Pre heat the oven to 200 and add the sliced sweet potato to a baking tray, cover in olive oil and bake for 20 minutes turning them halfway.
Heat the coconut oil in the pressure cooker and add the chicken thighs until seared.
Add all the seasoning, garlic and cover in cali cali hot sauce.
Close the lid on the pressure cooker and bring to pressure, once pressurised cook for a further 10-15 minutes. Total cooking time should be around 20 - 25 mins
(If using a slow cooker just add all the ingredients and cook for 5-6 hours)
(If using the oven add all the ingredients and cook at 200 degrees for 25-30 mins)
While the chicken is cooking prep the Guac
Slice avocado in half and spoon out into a bowl, mash it up.
Squeeze in lime juice
Add sliced tomatoes and seasoning, stir together.
Remove chicken from slow cooker once cooked and add to a plate.
With 2 forks pull the chicken apart, the chicken should be nice and tender and break away from the bone with little effort.
Cover the pulled chicken with any of the remaining juices in the pot.
Add your sweet potato to a plate and layer with Guacamole and chicken.
Enjoy and remember to tag @seanocfitness on insta if you enjoy this tasty recipe