Chile Jam Chicken With Caramelized Sweet Potatoes And Peaches
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
45
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
To make the Caramelized Sweet Potatoes and Peaches: Preheat the oven to 450°F
2
In a small bowl, whisk the coconut oil, syrup, cinnamon, and salt
3
Put the potato and peaches in 2 separate bowls
4
Pour three quarters of the syrup mixture over the sweet potato and one-quarter over the peaches and toss
5
Spread the potato in an even layer in a large baking dish and roast for 10 minutes
6
Toss the potato and roast for 5 minutes more
7
Add the onion and roast for 15 minutes
8
Toss the potato and onion, add the peaches in an even layer, and roast 10 minutes, or until the potato and onion are fork tender and the peaches have caramelized
9
Preheat the oven to 450°F
10
In a small bowl, whisk the coconut oil, syrup, cinnamon, and salt
11
Put the potato and peaches in 2 separate bowls
12
Pour three quarters of the syrup mixture over the sweet potato and one-quarter over the peaches and toss
13
Spread the potato in an even layer in a large baking dish and roast for 10 minutes
14
Toss the potato and roast for 5 minutes more
15
Add the onion and roast for 15 minutes
16
Toss the potato and onion, add the peaches in an even layer, and roast 10 minutes, or until the potato and onion are fork tender and the peaches have caramelized
17
To make the chicken: Pat the chicken dry and season both sides liberally with salt and pepper
18
Heat the oil in a large skillet over medium-high heat and arrange the chicken thighs inside (cast iron works really well to get a nice crispy crust)
19
Brown the chicken on one side, giving the chicken time to unstick itself from the pan surface and form a good, crispy coating, about 10 minutes (you can give it some help with your tongs or spatula if needed)
20
Flip the chicken thighs and brown for 6 to 10 minutes, or until you can insert a knife to the bone and no red liquid emerges
21
Lower heat to medium-low and spoon a quarter of the chile jam over each thigh
22
Melt the jam over the chicken and on all sides, using tongs to flip and swirl the thighs in the pan
23
Cook for 1 to 2 minutes to allow the jam to form a glaze
24
Remove the thighs to a serving plate and spoon the glaze on top
25
Scrape up any bits sticking to the bottom of the pan—these will be the crispiest and the first to go! Just before serving, squeeze fresh lemon juice over the chicken to brighten its flavors and heighten the sweetness and spice
26
Serve with Caramelized Sweet Potatoes and Peaches
27
Pat the chicken dry and season both sides liberally with salt and pepper
28
Heat the oil in a large skillet over medium-high heat and arrange the chicken thighs inside (cast iron works really well to get a nice crispy crust)
29
Brown the chicken on one side, giving the chicken time to unstick itself from the pan surface and form a good, crispy coating, about 10 minutes (you can give it some help with your tongs or spatula if needed)
30
Flip the chicken thighs and brown for 6 to 10 minutes, or until you can insert a knife to the bone and no red liquid emerges
31
Lower heat to medium-low and spoon a quarter of the chile jam over each thigh
32
Melt the jam over the chicken and on all sides, using tongs to flip and swirl the thighs in the pan
33
Cook for 1 to 2 minutes to allow the jam to form a glaze
34
Remove the thighs to a serving plate and spoon the glaze on top
35
Scrape up any bits sticking to the bottom of the pan—these will be the crispiest and the first to go! Just before serving, squeeze fresh lemon juice over the chicken to brighten its flavors and heighten the sweetness and spice
36
Serve with Caramelized Sweet Potatoes and Peaches