- Prep time 35 minutes
- Total time 6 hours
- Portion size 4 servings
In food processor, purée kiwifruit, onion, garlic, 2 tbsp olive oil, soy sauce, cilantro, brown sugar, chili pepper, orange juice, thyme, allspice, paprika, pepper, five-spice powder and nutmeg. Place chicken in large shallow dish and drizzle with marinade. Cover and refrigerate for 4 hours. (Make-ahead: Can be refrigerated for up to 24 hours.)
Remove chicken from marinade and set aside. In small saucepan, bring marinade to boil over medium heat. Reduce heat and simmer until thickened, about 5 minutes. Set aside.
Preheat oven to 375°F. Line baking sheet with parchment paper. In large nonstick skillet, heat remaining olive oil over medium-high heat; brown reserved chicken on both sides. Transfer to prepared baking sheet; bake for 15 minutes.
Meanwhile, line separate baking sheet with parchment paper. Toss sweet potatoes with olive oil; season with salt and pepper. Spread sweet potatoes in single layer on prepared baking sheet. Set aside.
Remove chicken from oven; brush with marinade and return to oven. Place sweet potatoes in oven. Bake chicken and sweet potatoes, brushing chicken with marinade and turning sweet potatoes halfway through cooking time, until juices run clear when chicken is pierced with a fork and sweet potatoes are tender, about 30 minutes.
In bowl, gently mix kiwifruit, red onion, vinegar and orange juice. Season with salt and pepper.
Transfer chicken and sweet potatoes to serving plate. Drizzle with kiwifruit mixture and sprinkle with cilantro. Serve with remaining marinade and rice, if desired.
Nutritional facts PER SERVING: about
- Calories 625
- Total fat 32 g
- Saturated fat 7 g
- Cholesterol 185 mg
- Sodium 925 mg
- Total carbohydrate 47 g
- Fibre 7 g
- Sugars 21 g
- Protein 37 g
- Iron 3.1 mg