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Cinnamon-mustard chicken with sweet potatoes

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Ingredients for 4 servings:

  • 2 tbsp mustard, grainy
  • 2 tsp cinnamon
  • 200 ml apple juice
  • 800 g sweet potatoes
  • 4 onions
  • 2 bell peppers
  • 2 tbsp olive oil
  • 1 kg chicken thighs, skinned and boned
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Preheat the oven to 240 degrees Celsius (475 degrees Fahrenheit). Mix the mustard, cinnamon, and apple juice in a casserole dish to make a marinade. Toss the chicken thighs in the marinade. Peel the sweet potatoes and cut them into thick wedges, then boil them in a large pot for about 5 minutes. Drain them in a colander. Mix the sweet potatoes, onions, and bell peppers with the meat. Season to taste and drizzle with oil. Bake in the oven for 20 minutes, until cooked through and nicely browned. To test for doneness, pierce the thickest part of the chicken thigh with the tip of a knife; the liquid should run clear.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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