• Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.

In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 5 to 7 minutes. Transfer to a plate. Do not clean the pot. While the chicken browns, prepare the vegetables.

• Peel and coarsely chop the yellow onion.
• Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.

In the same pot used for the chicken, if dry, add 1 teaspoon oil and warm over medium heat until hot but not smoking. Add the onion, season with salt, and cook, scraping up any browned bits from the bottom of the pot, until softened, 2 to 3 minutes. Stir in the lemongrass paste, 1 cup water, as much Marash chile as you like, and the miso paste, if using.
Add the sweet potatoes, tomatoes, coconut milk, ground cloves, and cinnamon sticks and cook, stirring occasionally, until fragrant, 2 to 3 minutes. Add the chicken and 4 cups water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sweet potatoes are tender and the chicken is cooked through, 8 to 10 minutes.

• When the aloo is almost done, coarsely chop the cilantro.
• Remove the aloo from the heat and stir in the cilantro. Season to taste with salt. Discard the cinnamon sticks.

Transfer the chicken aloo to individual bowls and serve.

Kids can!

• Scrub the sweet potatoes.
• Measure out 4 cups water.
• Set the table.
• Serve the meal.
• Sweep the floor.