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Curry Chicken and Sweet Potatoes


8 chicken thighs (can use boneless, bone-in, skin-on or skinless)
3 medium sweet potatoes
1 medium onion
4 cloves garlic
1 Tbsp. yellow curry powder
1 Tbsp. smoked paprika
1 Tbsp. turmeric powder
1 teaspoon Celtic sea salt
1 teaspoon fresh ground black pepper
2 Tbsp. bacon fat, lard, avocado oil or refined coconut oil


  1. Preheat oven to 350°F.
  2. Crush or finely chop garlic and set aside.
  3. Cut onions and sweet potatoes into 1-inch chunks.
  4. Preheat cast iron skillet and add bacon fat, lard, avocado oil or refined coconut oil.
  5. Add all ingredients, including spices to skillet and blend well.
  6. Cover skillet and place in oven for 30-40 minutes or until chicken reaches an internal temperature of 165°F and mixture starts to caramelize. Goal is to caramelize without burning so watch carefully after 25 minutes.
  7. Serve and enjoy!

Serves 8

Inspired by www.westonaprice.org

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