Blackberry Chicken with Curry Sweet Potato

Phase 1

• Preheat oven to 400
• Wash and peel sweet potatoes. Slice diagonally into ¼” thick medallions.
• Place potato slices in a single layer on a microwave proof dish. Add water and cover tightly with plastic wrap. Microwave on high for 5 minutes. Sweet potatoes should be barely fork tender. If not yet tender, microwave for an additional minute.
• Remove from the microwave. Carefully remove plastic wrap. Place potato slices on paper towels to dry.
• Keep oven on, for later use with the chicken

Phase 2

• Using a saute pan, pre heat on medium heat
• Add curry powder to dry pan, while keeping in motion, allow curry to toast in pan for 3-5 minutes
• Remove from the pan and allow to cool.
• Add olive oil, preheat pan until it reaches smoking point
• Add the sweet potatoes, allow them to caramelize on high heat for about 3-5 minutes
• Add the curry powder, ginger and garlic. Allow to cook out for 2-3 minutes
• Add brown sugar and salt. Mix well
• Add the thyme and butter, allow the butter to slightly brown then reduce heat.
• Adjust seasoning with salt and pepper.
• Reserve

Phase 3

• Using a medium-size pot add water, sugar, vinegar, and blackberries
• Bring mixture to a boil and allow to cook out for 4-6 minutes until the berries become slightly thick. 
• Reserved

Phase 4

• Using a saute pan, preheat on medium
• Add olive oil 
• Season your chicken with salt and pepper
• Add the chicken skin side down to the pan 
• Allow chicken to cook for 8-12 minutes or until skin becomes crispy
• Flip chicken over and add blackberry sauce to the pan. Cover with foil or a lid and place in the oven for 8-10 minutes to finish cooking 
• Remove and serve