Sweet, smokey, fragrant and mouth watering. That's the best way I can describe this recipe I've adapted (an asterisk * will denote my adaptations from the original recipe) from Melissa Clark's "In The Kitchen With A Good Appetite" (page 147). Oh, easy too. I forgot to mention easy... and quick. I can only imagine how good this will be on the outdoor grill this summer when fussing over a meal is frowned upon. I can't wait!!!
Chipotle Honey Chicken With Sweet Potatoes
4 large sweet potatoes, peeled and cut into 1 inch pieces
2 large onions*, chopped into large chunks roughly the same size as the sweet potatoes
3 tablespoons olive oil
2 teaspoons smoked paprika* (divided)
2 teaspoons smoked cumin* (divided)
2 teaspoons ground cinnamon* (divided)
2 teaspoons ground coriander* (divided)
4 chipotle chiles in adobo sauce, minced
3 garlic cloves, minced
2 tablespoons honey
2 teaspoons cider vinegar
salt and pepper to taste
4 boneless, skinless chicken breasts
chopped cilantro for garnish
-Preheat oven to 400 degrees. In a medium bowl, toss the sweet potatoes, onions, olive oil, half the smoked paprika, half the smoked cumin, half the cinnamon and half the ground coriander, salt and pepper.
-Spread the potato mixture on the bottom of a baking sheet* and roast in the oven for 30 minutes*.
In a large zip lock bag*, add the chicken breast, chipotle chilies, honey, garlic, vinegar, salt and pepper, the remaining smoked paprika, cumin, cinnamon and coriander. Close the bag tightly and massage the chicken to evenly distribute all the ingredients over the meat. Marinate* in the fridge for 30 minutes while the sweet potatoes and onions roast in the oven.
I hope you've enjoyed this recipe. I know we sure did. The smell in the house alone as it cooked was well worth the price of admission :) I think we'll surly drive the neighbors crazy this summer as it roasts outside on the grill. You've gotta' love that!