It is not everyday that I encounter flavours that spell out ‘culinary g-e-n-i-u-s’. Sweet potato and avocado? Always has been and will be a stellar combination. HOWEVER, the addition of fried chicken thighs coated in a thick sweet and sour peach sauce? That is the kind of culinary bravado I vouch for!

Firstly, this recipe is amongst my top 5 hustle-free meals all thanks to the discovery of the kitchen phenomenon aka the Air Fryer. I cooked the sweet potato first followed by the chicken thighs, to achieve a light golden crisp on both components without needing to grab pans or oven trays.

Secondly, I had n-e-v-e-r home made a peach sweet and sour sauce because I am generally not a fan of fruit. If it is not a pineapple or avocado, there’s usually some convincing needed. However, this sauce tasted like it had been composed by an award winning orchestra conductor from the Oscar’s lol. The apple cider vinegar provided a sour dimension, while the dark soy sauce and worcestershire added a dark deep profile that was effortlessly toned down by the sweetness of the peaches.

Lunch, dinner, lunchboxes…. this is another multi-purpose meal that belongs anywhere and everywhere. This recipe is like that one song you can play on repeat all day, all whole week long and not get bored. If you have excess peach sauce, I recommend freezing it if you would like to keep for more than 7 days. However, for a week, it is suitable for refrigeration and it is a multipurpose sauce that can be used for other recipes as well.

Recipe Notes

• Peaches: I used canned peaches because they tend to be sweeter than regular peaches and they are lot easier to use in sauces because the hustle of peeling then cutting the fruit is eliminated. However, you may absolutely substitute the canned fruit for fresh fruit.
• Blending vs Mashing: It is entirely up to you to blend or hand mash the peaches. Blending the peaches will yield a smooth paste, but if you would like to have a few small chunky pieces of peaches in the sauce, then manually mashing would be the route to take.
• Chicken: Chicken thighs b-e-l-o-n-g in this recipe. In my opinion they retain moisture better than any other cuts of chicken. Therefore, this is one of the few recipes where I would not recommend substituting the thighs for another cut of chicken. If you have to, anything that is not chicken steak will get the job done.
• Apple cider vinegar: Nooo you may not substitute apple cider vinegar for normal vinegar. That will magnificently ruin the entire sauce.