Purple Sweet Potato Shingles with Peach Macadamia Butter & Chicken
4 Tbs. butter (or vegan butter or coconut oil)
4 bone-in, skin on, chicken thighs (omit for vegan)
sea salt and pepper
1 large purple sweet potato, cleaned and thinly sliced
1 large peach, finely chopped
1/2 cup macadamia nuts, chopped
2 tsp. Champagne vinegar or Golden Balsamic Vinegar
In a large Dutch oven, melt the butter over high heat.
Add the chicken thighs, skin side down, and brown for several minutes.
Season well with salt and pepper.
Flip and brown the other side, reducing the heat to low.
Cover and cook on low heat until the chicken is cooked all the way through.
Remove the chicken from the Dutch oven and add the sweet potato shingles.
Coat in the leftover butter and rendered chicken fat, seasoning with salt and pepper.
Cover and cook on medium, stirring occasionally, until somewhat soft.
Transfer the potatoes to a serving plate, keeping warm.
Finally, add the chopped peaches and macadamia nuts to the seasoned pan. Cook until the peaches are soft and mushy.
Stir in the vinegar and season with additional salt, if necessary.
Top the plated potato shingles with the chicken (or not) and then garnish with the peach macadamia nut butter.
Shazam!
