I’m not sure how I found Pink Parsley, but after last night’s dinner I’m sure glad I did! Seems like I’m always saying how dinner turned out better than expected but it’s true, because this was fantastic! The original recipe called for four chilies in adobo, but I halved that knowing how spicy it’d turn out and even with two, it was just a little too much for the kids. Next time I’ll just use one to avoid their burned lips and tongue. I happened to think it was just the right amount of spicy, not needing milk to extinguish the heat, but plenty to get the point across.
I added water to the bottom of the pan while the sweet potatoes cooked to help keep them from drying out, then poured the excess water out before adding the chicken. Served this with some open bags of mixed veggies and a spare head of broccoli that needed to be eaten. Gobbled up by everyone, despite it’s spiciness!
- 4 sweet potatoes, peeled and cut into 1-inch pieces
- 3 Tablespoons olive oil, divided
- 1 chipotle chili in adobo sauce, minced
- 3 garlic cloves, minced
- 2 Tablespoons honey, plus more for drizzling
- 1 Tablespoons apple cider vinegar
- 1 teaspoons ground cumin
- 1/2 teaspoons ground cinnamon
- 11 chicken tenders cut in half
- chopped Italian parsley or cilantro, for garnish
Preheat the oven to 400 degrees.
1. Place the sweet potatoes in a medium bowl. Pour two tablespoons of the olive oil and stir.
2. In a small bowl, mix together 1 tablespoon of the olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon. Pour two teaspoons of the chipotle mixture over oiled sweet potatoes. Toss to coat.
4. Scatter the potatoes on the bottom of a roasting pan, adding about 1/4 cup of water to avoid drying out and bake 40-45 minutes.
5. Put chicken pieces in the bowl that had the potatoes, and pour in remaining paste. Toss to coat.
6. When potatoes are nearly done, drain any remaining water, stir, then 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.
7. Drizzle with remaining honey and garnish with parsley or cilantro.