Sunday, April 7, 2013

Roasted Coriander-Spiced Chicken Thighs with Bacon and Sweet Potatoes

3 tablespoons flour
4 teaspoons Roasted Ground Coriander
1/2 teaspoon Thyme Leaves
1/2 teaspoon Sea Salt
1/2 teaspoon Black Pepper, Coarse Grind
1 1/2 pounds boneless skinless chicken thighs
4 slices thick-cut bacon
1 tablespoon olive oil
1 large onion, cut into 1-inch chunks
1 cup Chicken Stock
1 large sweet potato (about 1 pound), peeled and cut into 1-inch chunks
1 medium zucchini or yellow squash, cut into 1/2-inch thick half-moon slices
1/2 cup fresh orange juice
1. Mix flour, coriander, thyme, sea salt and pepper in shallow dish. Coat chicken with flour mixture. Reserve remaining flour mixture.
2. Cook bacon in large sauce pot or Dutch oven on medium-high heat until crisp. Drain on paper towels. Slice bacon into 1/2-inch pieces. Set aside. Reserve 2 tablespoons drippings in pot; add oil. Add chicken to pot; cook on medium heat 5 minutes or until lightly browned, turning once. Remove from pot.
3. Stir onion into pot; cook 4 minutes or until tender, stirring occasionally. Mix stock and reserved flour mixture with wire whisk until smooth. Add to pot with sweet potatoes; mix well. Bring to boil. Return chicken to pot. Reduce heat to medium-low; cover and cook 15 minutes or until sweet potatoes are just tender. Add zucchini and orange juice. Return to boil. Cover and simmer 5 minutes or until chicken is cooked through and zucchini is tender. Sprinkle with bacon before serving.

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