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Garlic and Chile Chicken with Honey-sweet Potatoes

Categories: Entertaining, Low-fat, Spicy
Type: Main Dishes

Garlic and chile chicken goes great with honey-sweetened potatoes.

Prep Time: 15M

Cooking Time: 1H15M

Serves: Serves 4


  • 8 chicken pieces (preferably a mixture of free-range thighs and drumsticks)
  • 4 sweet potatoes, peeled and coarsely chopped
  • 1-2 tbsp honey
  • 2 tbsp olive oil
  • 2 fresh red jalapeño chile peppers, seeded and sliced
  • a few sprigs of fresh thyme
  • 1/2 garlic bulb, cloves separated, peeled, and smashed
  • 1/2 cup dry white wine
  • 11/4 cups hot chicken stock
  • sea salt and freshly ground black pepper
Garlic and Chile Chicken with Honey-sweet Potatoes photo

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  1. Preheat the oven to 400°F (200°C). Season the chicken well with salt and pepper and coat the sweet potatoes with the honey.
  2. In a large heavy flameproof casserole, heat 1 tbsp of the oil over medium heat. Add the sweet potatoes and cook for 5 minutes until beginning to brown, then remove from the pan and set aside.
  3. Increase the heat to medium-high, and heat the remaining oil in the same pan. Brown the chicken for about 5 minutes on each side until nicely golden all over. Add the chiles, thyme, and garlic. Return the sweet potatoes to the pan, and season well.
  4. Pour in the wine and stock, cover the pan, and transfer to the oven to cook for 1 hour. Check the casserole a few times during cooking, stirring if needed, or add a small amount of stock if it is too dry. Serve hot with thick slices of fresh crusty bread.
  • Substitute your favorite winter squash for the sweet potatoes.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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