Heat a fry pan. Heat about half a teaspoon of oil. Place chicken thighs, skin side down, in the pan. Cook over medium heat about 5 minutes, until skin browns and some of the chicken fat renders out.

While chicken cooks, peel and cut sweet potatoes into bite sized pieces.

Turn the chicken pieces over, and move them to the side of the pan. Put ginger paste and salt in the chicken fat in the pan, and stir well. Add sweet potatoes, and toss to cover with seasoned chicken fat.

Arrange the chicken and potatoes evenly in the pan. Add 1 cup water, then cover.

Simmer over medium heat. Add fresh broccoli florets after 10 minutes, or frozen after 15, cover, and cook until broccoli is done.

Serve at once, pouring sauce from pan over meat and sweet potatoes.