2 chicken thighs (approximately 250g each) without skin
3 cloves of garlic, minced
1 tablespoon of English Worcestershire sauce
Salt and black pepper to taste
2 tablespoons of olive oil
1/4 cup of butter
4 slices of bacon, diced
700g of sweet potatoes, peeled and cut into chunks
1 1/2 cups of chicken broth
6 cloves
1/2 tablespoon of lemon juice
1/2 teaspoon of grated ginger
2 chicken thighs (approximately 250g each) without skin
3 cloves of garlic, minced
1 tablespoon of English Worcestershire sauce
Salt and black pepper to taste
2 tablespoons of olive oil
1/4 cup of butter
4 slices of bacon, diced
700g of sweet potatoes, peeled and cut into chunks
1 1/2 cups of chicken broth
6 cloves
1/2 tablespoon of lemon juice
1/2 teaspoon of grated ginger
Season the chicken thighs with garlic, Worcestershire sauce, salt, and black pepper
Heat the olive oil, butter, and bacon in a pan
When the butter has melted, add the seasoned chicken
Fry until golden brown on both sides, then set aside
Add the sweet potatoes, broth, and cloves to the pan
Simmer with the lid on, stirring occasionally, until the sweet potatoes are tender
Remove the cloves and prepare the puree: mash the sweet potatoes in a blender or food processor
Add about 3 tablespoons of the remaining broth to achieve a creamy consistency
Season with salt
Cut the cooked chicken into strips or cubes
Combine with the remaining sauce, lemon juice, and ginger
Heat gently, then serve with the prepared puree
Serve in quarters.
