Everything about this recipe reminds me of November—the sweet potatoes, cranberries, and sweet oranges mixed with warming cumin spice. It’s autumn with winter approaching on its heels. This recipe would also be good using a whole chicken.
Prep time 15 minutes
Serves 4 to 5
8 to 10 chicken drumsticks
2 teaspoons sea salt
1 tablespoon ground cumin
1/2 teaspoon turmeric
2 cloves garlic, minced
Zest and juice from 1 orange
2 tablespoons (29 ml) avocado oil or other high-heat cooking oil
2 pounds (907 g) sweet potatoes, peeled and sliced into 1-inch (2.5 cm) cubes
1/3 cup (40 g) dried cranberries (naturally sweetened, if you can find them)
3 green onions, thinly sliced
1 Place the drumsticks in a large bowl and sprinkle the salt, cumin, turmeric, garlic, and orange zest over the top. Rub the mixture into the chicken to evenly coat, then add the orange juice and avocado oil. Mix well.
2 Place sweet potatoes in a 4-quart (3.8 liter) slow cooker. Pour the chicken and marinade mixture over the top. Cover and cook on low for 6 to 7 hours.
3 During the last 30 minutes of cooking, add the cranberries and green onions to the slow cooker. You don’t need to mix it.
4 When the chicken is cooked through and the cranberries have plumped a bit, remove the chicken and sweet potatoes, using a slotted spoon if necessary, into a serving dish and cover to keep warm.
5 Transfer the pot drippings to a small saucepan and cook over high heat for 5 to 10 minutes to thicken the sauce slightly.
6 Pour the sauce over the chicken and sweet potatoes before serving.
