Prep Time: 15

Total Time: 50

Servings: 4

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Crispy Chicken with Stokes Purple® Sweet Potato Apple Hash and California Avocado Escabeche

Recipe authored by Chefs Mary Sue Milliken and Susan Feniger, Copyright © 2013. Recipe and photo provided by the California Avocado Commission.


Crispy Chicken
4 six-ounce boneless chicken thighs or breasts, with skin
Salt and freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lime juice
2 tablespoons fresh oregano leaves, chopped

Avocado Escabeche
3 tablespoons extra virgin olive oil
1/2 red onion, julienned
Pinch of ground allspice
Pinch of ground cloves
Pinch of ground cumin
1/4 teaspoon dried oregano
Pinch of cracked black pepper
1/2 teaspoon agave syrup
2 tablespoons white vinegar
2 ripe, Fresh California Avocados, seeded, peeled, and cut in 1/2-inch dice*

Purple Sweet Potato and Apple Hash
3 tablespoons unsalted butter or extra virgin olive oil
1 large yellow onion, peeled and diced
1/2 pound Stokes Purple® sweet potatoes, peeled and cut into 1/4-inch dice
1/2 pound Pink Lady apples, peeled, cored, and cut into 1/4 -inch dice
Salt and freshly ground black pepper, to taste
Water, as needed
Crema or creme fraiche for garnish


In shallow dish, season chicken on all sides with salt and pepper. Combine olive oil, lime juice, and oregano in small bowl and pour over chicken, tossing to evenly coat. Marinate at room temperature 30-45 minutes.

Preheat broiler or grill. Beginning with skin side toward heat source, broil or grill chicken until skin is crispy, then flip and continue cooking until just cooked through, about 12 minutes per side for thighs and about 9 minutes per side for breasts.

Heat sauté pan over medium heat, and add olive oil, julienned onions, salt, and pepper. Cook, stirring often until onion caramelizes, about 10 minutes. Add allspice, cloves, cumin, oregano, and cracked black pepper, then cook briefly to release aromas. Remove from heat, then add vinegar and agave. Pour hot escabeche over diced avocado and toss gently.

Place medium pot with tight-fitting cover on medium heat. Add butter, onions, salt, and pepper. When heated through and starting to caramelize, add sweet potato chunks, then apple chunks. Cook, covered tightly, over medium heat, stirring every 5 minutes, adding water as needed to prevent scorching, until tender throughout and starting to break down, about 20-25 minutes.

To serve, spoon sweet potato apple hash onto plate, arrange crispy chicken on top of hash, then top the chicken with avocado escabeche. Drizzle crema, then serve immediately.

Beverage Pairing: Try with the chefs’ recipe for Border Grill Bloody Maria cocktails.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger avocados, adjust quantity accordingly. As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

Analyzed to serve 4. Calories 750, Total Fat 55g, Saturated Fat 15g, Trans Fat 0g, Cholesterol 180mg, Sodium 130mg, Total Carbohydrate 34g, Dietary Fiber 9g, Sugars 9g, Protein 31g, Vitamin A 10%, Vitamin C 40%, Iron 15%, Potassium 841mg