Monday, January 10, 2011

Chipotle Honey Chicken with Sweet Potatoes

Although I have been tempting you with cream cheese brownies, I do realize that a LOT of people resolve to slim down after the holidays. I think you are all crazy but that's mostly because I think brownies are just too good to give up!

But, this recipe is proof that healthy food really can be flavorful and delicious. A word of caution - This recipe is SPICY! I happen to love spicy food and my husband is learning to love it, so we were fine with the recipe as is. But, I do know that some people don't like the heat of I have some suggestions for those who don't like things so hot....

You could:
1. Reduce the number of chipotles you use...this uses 4 but you could use 2 or less...or just use the adobo sauce rather than mincing and including the actual chipotle.
2. Skip tossing the sweet potatoes with the paste. I thought the sweet potatoes were pretty spicy (although delicious!) - maybe even more spicy than the chicken! Just add them to the roasting pan plain.

Chipotle Honey Chicken with Sweet Potatoes
adapted from In the Kitchen with a Good Appetite, by Melissa Clark
serves 6

4 sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces
3 Tbs olive oil
4 chipotle chiles in adobo sauce, minced
3 garlic cloves, minced
2 Tbs honey, plus more for drizzling
1 Tbs apple cider vinegar
1 1/4 tsp kosher salt, plus more to taste
1 tsp ground cumin
1/2 tsp ground cinnamon
6 boneless, skinless chicken breasts (about 2 lbs)
chopped cilantro, (optional - for garnish)

Preheat the oven to 400 degrees. Place the sweet potatoes in a medium bowl.

In a small bowl, mix together 1 tablespoon of the olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon. Mix the remaining 2 tablespoons of olive oil with 2 teaspoons of the paste. Toss with the sweet potatoes.

Scatter the potatoes on the bottom of a roasting pan, and bake 15 minutes. Meanwhile, rub the chicken breasts with the remaining paste.

Stir the potatoes. Carefully place the chicken on top of the sweet potatoes, and continue to roast until the chicken is just cooked through (registers 165 on an instant read thermometer), about 15-20 minutes longer.

Divide the potatoes and chicken evenly among serving plates and drizzle with remaining honey and garnish with cilantro. Serve and enjoy!.

1 comment:

  1. Mmm these sound REALLY good!! I tend to be more of a wimp when it comes to spicy so I'd prob. cut the chipolte back to 2 for myself :) Love the honey with the smoky chipolte, sounds & looks really really good!