Best 4 Chile Jam Chicken With Caramelized Sweet Potatoes And Peaches Recipes

BAKED CHICKEN WITH PEACHES AND SWEET POTATOES

Steps:

• Heat oven to 375 degrees.
• Arrange chicken in one layer in covered dish (I spray the pan with non-stick spray).
• Scatter potatoes and onions around chicken, sprinkle with salt and pepper, cover and bake for 30 minutes.
• Mix sugar, honey and juice; drizzle over chicken and potatoes.
• Bake uncovered 30 minutes longer, basting occasionally.
• Add peaches and gently combine.
• Bake uncovered 30 additional minutes more, basting occasionally.
• Arrange on platter and serve.

CARAMELIZED SWEET POTATOES AND PEACHES

Steps:

• Preheat oven to 450 degress F.
• In a bowl, whisk the coconut oil, syrup, cinnamon and salt. Put the potato and peaches in 2 separate bowls. Pour 3/4s of the syrup mixture over the sweet potato and 1/4 over the peaches and toss each. Spread the potato in an even layer in a large baking dish and roast for 10 minutes. Toss the potato and roast for 5 minutes more. Add the onion and roast for 15 minutes. 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.

CHILE JAM CHICKEN WITH CARAMELIZED SWEET POTATOES

Steps:

• 1. Preheat oven to 450°F
• 2. In a small bowl, whisk the coconut oil, syrup, cinnamon, and salt. Put the potato and peaches in 2 separate bowls. Put three-quarters of the syrup mixture over the sweet potato and one-quarter over the peaches and toss. Spread the potato in an even layer in a large baking dish and roast for 10 minutes. Toss the potato and roast for 5 minutes more. Add the onion and roast for 15 minutes. 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.
• 3. Pat the chicken dry and season both sides liberally with salt and pepper. 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). 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). 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.
• 4. Lower heat to medium-low and spoon a quarter of the chile jam over each thigh. Melt the jam over the chicken and on all sides, using tongs to flip and swirl the thighs in the pan. Add lemon juice and zest cook for 1 to 2 minutes to allow the jam to form a glaze. Remove the thighs to a serving plate and spoon the glaze on top. Scrape up any bits sticking to the bottom of the pan--these will be the crispiest and the first to go!

PEACHY CHICKEN WITH SWEET POTATOES

Steps:

• In a 4- or 5-qt. slow cooker, combine sweet potatoes and onion. Sprinkle chicken with paprika, thyme, salt and cayenne; arrange over sweet potatoes. Top with preserves. Cover and cook on low for 6-8 hours or until chicken and potatoes are tender., Remove chicken and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and vegetables.