Directions (Continued)
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4Stir the sweet potatoes, onion, and garlic together. Pour in chicken broth, bring to a simmer, and cook until liquid is mostly absorbed, about 3-5 minutes.
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5Stir in the chopped kale. Cover the skillet and cook for 2-3 minutes, or until the kale has wilted. Season the hash with salt and pepper to taste, then transfer the hash to a separate plate and set aside.
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6Add the remaining 1 tbsp olive oil to the now empty skillet over medium-high heat. Add the marinated chicken pieces in a single layer (you may need to do this in batches to avoid overcrowding).
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7Cook chicken for 3-4 minutes per side until beautifully browned, cooked through, and the maple glaze has caramelized around the pieces.
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8Return the sweet potato and kale hash to the skillet, gently combine with the chicken, or plate the hash first and top with the glazed chicken. Garnish with fresh herbs or red pepper flakes if desired, and serve immediately.
💡 Chef’s Tip
For an extra crispy hash, don’t overcrowd the pan when cooking the sweet potatoes. You can also roast the sweet potatoes beforehand at 400°F (200°C) for 15-20 minutes for a different texture.
⏰ Make-Ahead Instructions
The sweet potato and kale hash can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before combining with freshly cooked chicken.
🔄 Ingredient Substitutions
Chicken breast can be used, but thighs stay juicier. For a vegetarian option, use firm tofu or chickpeas. Butternut squash or regular potatoes can be substituted for sweet potatoes. Spinach or collard greens can be used instead of kale. Adjust sriracha quantity for desired spice level.
