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Roasted Chicken & Sweet Potatoes with Pepper Sauce
Chili peppers and cocoa flavor the spirited sauce on this simple sweet potato and chicken roast. Substitute a small green bell pepper for the poblano if you like; however, the dish will have less depth and intrigue, but it will still be very flavorful and satisfying.
  • 2 teaspoons olive oil
  • 6 garlic cloves--3 whole but peeled and 3 minced
  • 3/4 teaspoon rosemary, crumbled
  • 2 pounds sweet potatoes, peeled and cut into 1/2-inch chunks
  • 4 whole chicken legs (drumstick and thigh), skinned (2 pounds total)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 3/4 cup canned chicken broth diluted with 3/4 cup water, or 1-1/2 cups homemade chicken broth
  • 1 large onion, thinly sliced
  • 1 large red bell pepper, cut into thin slivers
  • 1 poblano pepper, thinly sliced
  • 1/2 cup pitted prunes
  • 1-1/2 teaspoons minced pickled jalapeño pepper
  • 2 teaspoons unsweetened cocoa powder

1. Preheat oven to 375°F. In large roasting pan, combine oil, 3 whole garlic cloves and rosemary. Heat in oven 5 minutes, or until fragrant.

2. Add sweet potatoes and chicken, sprinkle with sugar, paprika and 1/4 teaspoon of salt, and roast 7 minutes, or until sweet potatoes are lightly colored; stir sweet potatoes and chicken once or twice for more even cooking.

3. Stir in 1/4 cup of diluted chicken broth, return to oven and cook until chicken and potatoes are cooked through, about 7 minutes.

4. Meanwhile, in large nonstick skillet, combine 3 cloves minced garlic, remaining 1-1/4 cups diluted broth, onion, red bell pepper, poblano pepper, prunes, jalapeño, cocoa and remaining 1/4 teaspoon salt. Cook over medium heat until vegetables are softened, about 7 minutes.

5. Transfer mixture to food processor or blender and process to a smooth puree.

6. Serve chicken and sweet potatoes topped with sweet and hot pepper sauce.


Nutritional Information
Per serving: 449 calories, 8.4g total fat, 1.7g saturated fat, 3.3g monounsaturated fat, 1.7g polyunsaturated fat, 8.1g dietary fiber, 32g protein, 64g carbohydrate, 104mg cholesterol, 612mg sodium.
Good source of: beta-carotene, fiber, vitamin B6, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
25