Sweet chili jam chicken with caramelized sweet potato and peaches
Hi foodies last night I made a nice chicken dinner for mom and dad. They loved every bit of this chili jam chicken using trader Joe's pepper jelly. It's the best pepper jelly by trader Joe's and it's the bomb. I even made my signature build for world food championship this past Tuesday I decided to keep this pate en chox recipe a secret until the ambassadors give an ok. Every leftover jam counts so I hope you enjoy it and it's a strong rain
Sweet chili jam chicken with caramelized sweet potato and peaches
From Daphne oz relish cookbook
For the chicken
4 skinless, bone in chicken thighs
Salt
Fresh cracked pepper
2 tbl olive oil
4 tbl red chili jam
Juice of 1/2 lemon
Caramelized sweet potato and peaches (recipe below)
Pat chicken dry and season both side liberally with salt and pepper. Heat oil in a large skillet over medium heat and arrange the chicken thighs inside. Brown the chicken on one side. Giving the chicken to un stick itself from the pan surface and form a good crispy coating. About 10 minutes. Flip chicken thighs and brown 6-10 minutes or until you test with a meat thermometer for doneness (I alternatively place a foil lined sheetpan and bake chicken thighs at 350 for 35 minutes as directed in this recipe)
Lower heat to medium low and spoon a quarter of the pepper jelly over each thigh. Melt jam over the chicken and on all sides using tongs to flip and glaze chicken thighs in the pan. Cook for 1-2 minutes to allow jam to form a glaze. Remove thighs to to a serving plate and spoon glaze on top. Scape up any bits sticking to the bottom of the pan these will be crispy to go. Just before serving squeeze lemon juice over chicken to brighten the acidity and sweetness. Serve with caramelized sweet potato and peaches
Caramelized sweet potato and peaches
1 tbl olive oil
2 tbl pure maple syrup
1/2 tsp cinnamon
Salt and pepper
1 medium sweet potato, peeled and cut into inch chunks (make sure sizes are all the same)
2 medium peaches pitted and sliced into wishes
1 medium onion peeled and cut into 8ths
Preheat oven to 450
In a small bowl mix olive oil , maple syrup, cinnamon and salt.
Put the potato and peaches in two separate bowls. Pour three quarters of the syrup mixture onto the sweet potato and onequarter over the peaches and toss. Spread the sweet potato in an even layer in large sheetpan and roast for 10 minutes toss the potato and roast 5 minutes more. Add onion and roast for 15 minutes. Then toss the potato and onion and the peaches in a even layer and roast 10 minutes more until potato and onion are fork tender and peaches are caramelized
From Daphne oz relish cookbook
For the chicken
4 skinless, bone in chicken thighs
Salt
Fresh cracked pepper
2 tbl olive oil
4 tbl red chili jam
Juice of 1/2 lemon
Caramelized sweet potato and peaches (recipe below)
Pat chicken dry and season both side liberally with salt and pepper. Heat oil in a large skillet over medium heat and arrange the chicken thighs inside. Brown the chicken on one side. Giving the chicken to un stick itself from the pan surface and form a good crispy coating. About 10 minutes. Flip chicken thighs and brown 6-10 minutes or until you test with a meat thermometer for doneness (I alternatively place a foil lined sheetpan and bake chicken thighs at 350 for 35 minutes as directed in this recipe)
Lower heat to medium low and spoon a quarter of the pepper jelly over each thigh. Melt jam over the chicken and on all sides using tongs to flip and glaze chicken thighs in the pan. Cook for 1-2 minutes to allow jam to form a glaze. Remove thighs to to a serving plate and spoon glaze on top. Scape up any bits sticking to the bottom of the pan these will be crispy to go. Just before serving squeeze lemon juice over chicken to brighten the acidity and sweetness. Serve with caramelized sweet potato and peaches
Caramelized sweet potato and peaches
1 tbl olive oil
2 tbl pure maple syrup
1/2 tsp cinnamon
Salt and pepper
1 medium sweet potato, peeled and cut into inch chunks (make sure sizes are all the same)
2 medium peaches pitted and sliced into wishes
1 medium onion peeled and cut into 8ths
Preheat oven to 450
In a small bowl mix olive oil , maple syrup, cinnamon and salt.
Put the potato and peaches in two separate bowls. Pour three quarters of the syrup mixture onto the sweet potato and onequarter over the peaches and toss. Spread the sweet potato in an even layer in large sheetpan and roast for 10 minutes toss the potato and roast 5 minutes more. Add onion and roast for 15 minutes. Then toss the potato and onion and the peaches in a even layer and roast 10 minutes more until potato and onion are fork tender and peaches are caramelized
Comments
Post a Comment