Creamy Spiced Apple Pecan Chicken over Roasted Sweet Potatoes

This was seriously the most amazing meal ever! Before you take a look at the ingredients and decide you can't or don't want to make this, I did alter it a bit and it's totally doable with what you already have at home. First, I have never heard of cardamom, so I used some nutmeg instead since it seemed like a spice that would belong in this recipe. Next, I only used the thick condensed part of the coconut milk, leaving the liquid part behind, so there was no need to add arrowroot starch. Also, while I cooked the chicken on the stove top, I roasted 6 sweet potatoes, cubed, for about 40 minutes in the oven (see specific recipe below). I highly suggest you pair this chicken dish with roasted sweet potatoes! I thought this combination really completed the meal and made it absolutely delicious. If you make this one, please let me know how you liked it!

Creamy Spiced Apple Pecan Chicken 
Ingredients:

• 4 large chicken breasts (I used about 2lbs)
• 2 tsp cumin
• 1 tsp cinnamon
• ½ tsp cardamom
• ½ tsp salt
• 3 tbsp olive oil, divided
• 1 clove garlic, crushed
• 2 large apples, peeled and diced into ½ inch chunks
• 1 cup chopped pecans
• 1.5 cups full fat coconut milk
• 1 tbsp arrowroot starch
• 1 tbsp water

Directions:

1. Begin by heating a large skillet to medium high heat.
2. Prepare your chicken breasts by pounding them to be thinner, and possibly cutting them in half (if they are HUGE).
3. In a small bowl stir together the cumin, cinnamon, cardamom and salt. Coat or rub the chicken with spices.
4. Add 2 tbsp olive oil to your pan once hot, and begin to cook the chicken. Sear on each side for 2-3 minutes (depending on thickness of chicken). Chicken does not need to be fully cooked, but almost cooked. Set aside and cover with foil.
5. Place remaining olive oil in the skillet and add garlic, apples, and pecans. Cook for 3-4 minutes or until apples soften and pecans are fragrant. Continue to scrape the bottom of the pan to collect spices from the chicken.
6. Pour in coconut milk, and scrape the bottom of the pan to flavor the sauce. Add Chicken back to the skillet.
7. In a small bowl, mix together arrowroot starch and water. Pour into the pan.
8. Cover with a lid and let the mixture cook for another 3-5 minutes, or until the mixture is thickened and chicken is cooked through.

Original recipe found here

My Roasted Sweet Potatoes
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I actually use Garlic Sea Salt on everything I cook)
• Optional: Cinnamon

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (please do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (sometimes cinnamon too).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.