Instructions

1. Preheat oven to 425ºF.
2. Wrap sweet potatoes in aluminum foil and bake until soft in the middle, 45 minutes to an hour depending on the size.
3. Meanwhile, dice the chicken thighs into small, bite sized pieces and season with about a half teaspoon of salt.
4. Melt a tablespoon of coconut oil in a skillet over medium-high heat then add the chicken. Continue to heat, stirring occasionally, until the chicken is fully cooked. Use a slotted spoon to remove the chicken and set aside, leaving any remaining fat in the skillet.
5. Lower the heat to medium and add another 1/2-1 tablespoon of coconut oil, if needed. Add onion and eggplant to the skillet then season with about 1/4 teaspoon of salt. Cook until onion is translucent, stirring occasionally.
6. If you are picky about your eggplant getting mushy, you can remove the onion/eggplant mixture and set it aside now. Otherwise, you can leave it in the skillet.
7. With the skillet still over medium heat, whisk in coconut milk, cinnamon, cumin, cilantro, and mint. Stir in diced apricots and add the chicken back to the skillet. Simmer for a few minutes, until slightly thickened. If you removed the onion and eggplant, stir that back in after simmering. Remove from heat.
8. Once the sweet potatoes are out of the oven and cool enough to handle, slice them open and fill with the chicken mixture. Garnish with extra fresh mint or cilantro, if desired, and serve.