10″ or 12″ Dutch Oven or Large Deep Skillet

Grill Grate

Olive Oil

2-3 pounds Boneless Chicken Thighs

2 medium Sweet Potatoes, peeled and cubed

1 Purple Onion sliced into thick rings

1 each Red, Yellow and Green Bell Pepper cleaned and halved long-way but NOT sliced

1 Can Coconut Milk

1/2 cup Peri Peri Sauce (more or less to taste)

Cous Cous, Rice or other accompanying grain (optional)

Place chicken thighs, bell peppers and onions on grill over fire. This step is for texture and flavor, so cooking fully isn’t necessary.

Place pan on burner at medium heat. Add 3 to 4 Tablespoons olive oil and allow to heat. Add sweet potatoes, salt and pepper to taste and cook 3 to 4 minutes, stirring occasionally. Add coconut milk (shaken well) and Peri Peri sauce and reduce heat to medium low.

When chicken, peppers and onions are well browned on both sides (a little char is fine) remove from grill. Chop roughly and add to mixture.

Stir well and add more Peri Peri Sauce if desired, then cover and simmer 45 minutes or until sweet potatoes are tender but not falling apart, stirring often.

Serve over grain of choice or with thick sliced multi-grain bread.