Chicken-Stuffed Sweet Potato with Cilantro-Lime Sauce

Instructions

1. 1

   Preheat a wide-basket 8-litre air fryer to 200°C/390°F for 4 minutes. While it heats, scrub four sweet potatoes weighing about 250 g each and pierce each several times with a fork. Finely grate the lime zest, then squeeze and reserve its juice.

2. 2

   Pat the chicken dry with paper towel; coat with 10 ml oil, the lime zest, cumin, paprika, black pepper and 0.5 tsp salt.

3. 3

   Arrange the chicken in a single layer in the air-fryer basket. Cook at 200°C/390°F for 18–22 minutes, turning halfway, until a thermometer inserted into the thickest part of each thigh reads at least 74°C/165°F.

4. 4

   Immediately after starting the chicken, place the potatoes and 30 ml water in a 28 cm microwave-safe glass dish with a vented nonmetal lid. Microwave at 1000 watts for 16–20 minutes, turning and rearranging the potatoes halfway through, until a knife slides easily into their centres. Leave covered for 3 minutes, then uncover carefully to release the steam.

5. 5

   While the chicken and potatoes cook, finely chop the cilantro and mix it with 120 g yogurt, all the lime juice and 0.25 tsp salt to make the sauce. Thinly slice the jalapeño, crumble the queso fresco and measure 60 g drained, ready-to-eat pickled onion.

6. 6

   Transfer the cooked chicken to a plate and loosely cover it while the potatoes finish. Carefully lift the tender potatoes from their dish, pat their skins dry and coat with the remaining 10 ml oil and 0.25 tsp salt.

7. 7

   Place all four potatoes in the same air-fryer basket, leaving space between them. Air-fry at 200°C/390°F for 10–12 minutes, turning halfway, until the skins are dry and lightly crisp.

8. 8

   Slice the rested chicken. Split each potato lengthwise and gently fluff its flesh with a fork. Divide the remaining 120 g yogurt between the potatoes, then add the chicken, cilantro-lime sauce, queso fresco, pickled onion and jalapeño. Serve immediately.