Buffalo Chicken Sweet Potato

Add the chicken fillets to a pot with a little water, thyme, ginger & garlic paste, salt, vegetable oil & the chicken spice.

Steam the chicken for about 12-15 minutes until cooked. Drain & set aside.

Shred the chicken by either pulling it apart with your hands or by simply using two forks & pulling the chicken into shreds. Place the shredded chicken into a bowl.

Add the butter to a pan.

Allow it to melt on medium heat.

When the butter has completely melted, add in the garlic powder.

Mix well.

Next, pour in the hot sauce.

Mix well,

Allow the sauce to simmer for 2 minutes.

Turn off the heat, stir & set aside.

Add the plain youghurt or maas (sour milk) to a bowl.

Add the chopped parsley to the bowl.

Next, add in the salt, lemon juice, vinegar & the sugar.

Mix well.

Thoroughly wash the sweet potatoes & thereafter pierce holes in a straight line across the potato using a fork.

Next, place the sweet potato in a plastic bag & microwave on high for 10 minutes. Alternatively, you may use the longer method of boiling the sweet potato on the stove top if preferred.

Carefully remove the sweet potato once cooked & set on a plate.

Remember those holes that were made with the fork? Use a knife & slit along that line, but careful not to cut the potato in half.

Next, go back to the buffalo sauce & the shredded chicken. Pour the buffalo sauce over the chicken.

Mix well.

Spoon the chicken mixture into the sweet potatoes.

Top with the dressing.

Garnish with some parsley.

Serve & enjoy your Buffalo Chicken Sweet Potato.