Chop sweet potatoes and onions.

Combine the apple cider vinegar and honey in a small resealable container until smooth.

Sweet potatoes and onions will store up to 3 days in the fridge. If frozen, sweet potatoes may discolor- but it’s possible to freeze successfully if you squeeze out any excess air from a resealable bag before freezing.

Thaw ingredients as necessary.

Follow instructions in the original recipe.

Heat the olive oil over medium-high heat in a large saucepan until shimmering. Add the sweet potatoes and onions, cover the pan, and cook 5-8 minutes until the sweet potatoes have begun to soften.

Liberally sprinkle the chicken with salt and pepper, then push the sweet potatoes and onions to one side of the pan. Place the chicken thighs on the pan and sear until lightly brown, about 2-3 minutes each side. You may have to work in batches.

Once the chicken is seared, add in the couscous and chicken broth.

Combine the apple cider vinegar and honey in a small bowl and whisk to combine, then add to the pan.

Cover tightly with the lid and turn the heat to low. Cook, 15-20 minutes, until the sweet potatoes are cooked through, the couscous is soft and chewy, and the chicken is cooked through and no pink remains.