AFRICAN CHICKEN & SWEET POTATOES
I came up with this African chicken thigh recipe when I combined some of my favorite ingredients: sweet potatoes, chicken and peanut butter. Add mango chutney and tomatoes and you've got a fantastic busy-week recipe. -Devon Delaney, Westport, Connecticut
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish; sprinkle with salt and pepper. Bake, uncovered, 30 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add sweet potatoes; cook and stir 10-12 minutes or until tender. In a small bowl, mix chutney and peanut butter; stir into sweet potatoes. Add tomatoes; heat through., Spoon potato mixture over chicken. Bake 10-15 minutes longer or until a thermometer inserted in chicken reads 170°-175°.
Nutrition Facts : Calories 480 calories, Fat 24g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 733mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 3g fiber), Protein 26g protein.
BAKED AFRICAN SWEET POTATO CHICKEN
Baked African Sweet Potato Chicken is made with a combination of sweet and spicy flavors with chicken, mangoes, peanut butter, sweet potatoes, and cayenne.
Provided by Sabrina Snyder
Categories Dinner
Time 55m
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees and spray a 9x13 baking dish with cooking spray.
- Season the chicken with coriander, salt, turmeric, cumin, paprika, cinnamon, black pepper, and cayenne pepper.
- Add the vegetable oil to a large skillet on medium-high heat.
- Add onions to the skillet and cook for 3-4 minutes until softened.
- Add in the sweet potatoes, mango, peanut butter, diced tomatoes (with liquids), and soy sauce.
- Cook for 4-5 minutes until the sauce is simmering.
- Pour the vegetable mixture into the bottom of the baking dish.
- Place chicken thighs, skin side up, into the baking dish.
- Cook, uncovered for 45-50 minutes until skin is browned and crispy.
Nutrition Facts : Calories 691 kcal, Carbohydrate 52 g, Protein 31 g, Fat 41 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 142 mg, Sodium 703 mg, Fiber 7 g, Sugar 27 g, ServingSize 1 serving
SHEET-PAN CHICKEN WITH SWEET POTATOES AND PEPPERS
This sheet-pan supper brings velvety sweet potatoes together with soft bell peppers, pungent sage and roasted chicken thighs. To counter the rich and caramelized flavors, quick-pickled thinly sliced red onion adds a bright and zippy note right at the end. If you prefer chicken breasts, you can use them here instead of the thighs. Choose bone-in, skin-on breasts if possible, and keep an eye on them. They'll cook faster than the thighs. Remove them when they're ready, but let the vegetables roast until they thoroughly golden and tender.
Provided by Melissa Clark
Categories weekday, one pot, main course
Time 1h10m
Yield 3 to 4 servings
Number Of Ingredients 16
Steps:
- In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.
- In a large bowl, mix together 1 teaspoon salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.
- Heat oven to 425 degrees. In a large bowl, toss together 2 tablespoons oil, sweet potato, pepper, remaining onion, sage, remaining 1/2 teaspoon salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet.
- Add remaining 1/2 tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.)
- Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees. Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.
- To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves.
Nutrition Facts : @context http, Calories 605, UnsaturatedFat 27 grams, Carbohydrate 27 grams, Fat 40 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 828 milligrams, Sugar 8 grams, TransFat 0 grams
ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY
Here's what you need: small sweet potato, lemon, green beans, olive oil, fresh rosemary, fresh thyme, garlic, salt, ground black pepper, boneless, skinless chicken breast, paprika
Provided by Mercedes Sandoval
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C).
- Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
- Season the chicken breast with salt, pepper, and paprika.
- Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
- Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
- Enjoy!
Nutrition Facts : Calories 692 calories, Carbohydrate 79 grams, Fat 20 grams, Fiber 16 grams, Protein 55 grams, Sugar 26 grams
COCONUT CHICKEN AND SWEET POTATO STEW
This stew tastes as if you spent hours in the kitchen. The flavors of coconut milk, sweet potato and coriander nicely complement the chicken. A garnish of cilantro and toasted coconut adds a bit of sophistication. -Nicole Filizetti, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- Combine chicken, sweet potatoes, 2 cups coconut milk, pineapple, onion and seasonings in a 4- or 5-qt. slow cooker. Cook, covered, on low until chicken and sweet potatoes are tender, 6-8 hours. , Stir in remaining 1 cup coconut milk. If desired, serve with optional ingredients.
Nutrition Facts : Calories 365 calories, Fat 16g fat (14g saturated fat), Cholesterol 47mg cholesterol, Sodium 223mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 4g fiber), Protein 21g protein.
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