Preheat the oven to 220°C. Line a baking tray with baking paper. Prick the centre of potatoes and place them on a baking tray. Cook in the oven for 1 hour or until the skin has collapsed and the potato is soft. Scoop out some of the fresh from the centre of the potato (reserve for a mash).
Meanwhile coat chicken thighs in spices. Heat coconut oil in a fry pan. Cook chicken for 5 -7 minutes or until cooked through. Season with salt, pepper and lime juice. Add spinach/ kale to the pan and continue cooking until wilted.
Divide mixture between each hollowed out sweet potato. Return to the oven to heat through or serve as is with Steamed Greens.
Add a little spice to your chicken and serve it up in these fun “boats.” The kids (and adults) will love it!
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