Chicken thighs with grilled vegetables and sunflower seed sauce

Ingredients:

• 700 g boneless, skinless chicken thighs (about 5 pcs.), cut in half
• 4 small sweet potatoes (200-230 g each)
• 2 tablespoons vegetable oil, plus more for grilling
• 1 shallot, coarsely chopped
• 1 tbsp. chopped peeled ginger
• 2 cloves garlic, grated
• 1/4 tsp cayenne pepper
• 2 tbsp tomato paste
• 1/3 cup sunflower seed paste
• 2 tablespoons chopped cilantro, plus more for garnish
• 2 bell peppers, cut into 4 pieces

Preparation:

1. Preheat the grill to medium-high. Pierce the sweet potatoes all over with a fork and microwave until almost cooked through, 5 to 6 minutes; let cool. Cut in half and set aside.
2. Meanwhile, heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the shallot, ginger, garlic, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and cook, stirring, until the shallot softens, about 3 minutes. Stir in the tomato paste and cook until darkened, about 1 minute.
   
   Transfer the vegetable mixture to a blender; add the sunflower seed paste, cilantro, and 2/3 cup water and puree, adding more water to thin the mixture if necessary; season with salt and black pepper.
3. Oil the grill grate. Brush the sweet potato and bell pepper with the remaining 1 tablespoon vegetable oil; season with salt and black pepper. Brush the chicken with 1/4 cup tomato paste and sunflower seeds; season with salt. The chicken can be coated in breading.
   
   Grill the chicken, turning occasionally, until cooked through, about 10-12 minutes. Grill the sweet potatoes and bell peppers for 5-8 minutes. Serve the chicken thighs with the vegetables and the remaining tomato sauce. Garnish with cilantro.