Buffalo Chicken and Crispy Chickpea Stuffed Sweet Potatoes
I don't think there could possibly be any argument that buffalo chicken flavored anything is pretty much great. I had been told up until now that buffalo chicken flavored anything with sweet potatoes is even better. It didn't disappoint and I'm going to put this into regular rotation.
Buffalo Chicken and Crispy Chickpea Stuffed Sweet Potatoes
Serves 2-4
4 medium sweet potatoes, skins on, pricked well with a fork on all sides
1 can chickpeas, rinsed drained, and dried
2 tbsp olive oil
1 tsp cumin
1 tsp coriander
1/4 tsp cayenne
1/4 tsp chili powder
salt and pepper to taste
2 -2 1/2 cups picked rotisserie chicken
1 cup your favorite buffalo sauce
2 tbsp butter (optional)
1/2 cup chopped flat leaf parsley
Liquid or crumbled blue cheese for serving
1. Preaheat oven to 375.
2. Place sweet potatoes on a baking sheet and roast until soft and easy to pierce with a fork. Approx 1 hr - 1 hr 30 min.
3. Combine buffalo sauce and butter in a small saucepan. Heat until butter is melted and buffalo sauce is simmering. Stir. Fold in chicken.
4. Combine olive oil, chickpeas, coriander, cumin, cayenne, chili powder, salt and pepper. Spread out onto a lined baking sheet. Bake until crispy, Approx 30 min.
5. When sweet potatoes are done, slice down the center, being careful not to separate the two halves. Fill cavity with pulled chicken. Do so with the rest of the potatoes.
6. Sprinkle with crumbled blue cheese or drizzle with liquid blue cheese. Top with chickpeas and parsley.
Great as a leftover.
Possible accompaniment: Roasted Cauliflower w/ Garlic.