Name: Jerk Roasted Chicken Thighs and Sweet Potato Dinner with Creamy Honey-Jalapeno Sauce {Paleo}
Prep time: 20 min
Cook time: 70 min
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 1 tablespoon coconut sugar (or light brown sugar); 1½ teaspoons ground allspice; 1 teaspoon salt; 1 teaspoon dried thyme leaves; ½ teaspoon granulated garlic (or garlic powder); ½ teaspoon granulated onion (or onion powder); ½ teaspoon ground ginger; ¼ to 1 teaspoon ground cayenne pepper (more or less to taste); ¼ teaspoon ground nutmeg; ¼ teaspoon ground cinnamon; ¼ teaspoon ground cloves; ¼ teaspoon ground black pepper; ¼ teaspoon crushed red pepper flakes; Jerk Spice Mix for this recipe (minus 2 teaspoons for the sweet potato portion of this recipe); 2 tablespoons apple cider vinegar or 3 tablespoons fresh lime juice; 1 tablespoon coconut aminos (or soy sauce or tamari sauce); 1 tablespoon avocado oil (I use Chosen Foods); 1 tablespoon coconut sugar (or light brown sugar); About 4 lbs (1.8 kg) bone-in, skin-on chicken thighs (this was 8 large-ish thighs); 1 large (about 1 lb/450 g; about 3½ cups cubed) sweet potato or yam, cubed into ½-inch pieces; 1 large onion, chopped; 2 teaspoons Jerk Spice Mix; 1 tablespoon avocado oil (I use Chosen Foods); ½ cup full-fat canned coconut milk or ½ cup cashew “cream” (see Note); 1 tablespoon minced jalapeno (more or less to taste); 1 tablespoon chopped fresh mint; ½ tablespoon honey; 1 pinch salt