I pulled a recipe for chicken thighs with sweet potatoes and prunes out of an issue of Real Simple last fall; it sounded delicious. We ad libbed to create Whole Life Challenge-compliant Braised Chicken and Sweet Potatoes by replacing prunes and honey with dates and farmer’s market-fresh plums and pluots. The resulting savory-and-sweet combo was outstanding!
Braised Chicken and Sweet Potatoes
- 8 boneless, skinless chicken thighs
- 1/2 tsp ground cinnamon
- 1 1/4 tsp Kosher salt divided
- 3/4 tsp freshly ground black pepper divided
- 3/4 tsp ground coriander divided
- 2 tbsp extra virgin olive oil
- 1 lb sweet potatoes peeled and cut into 1-in pieces
- 1/3 cup fresh chives chopped
- 3 cups Chicken stock
- 1/2 cup pitted dates chopped fine
- 2 tbsp fresh lemon juice
- 1/2 cup fresh plums and pluots chopped fine
- Season the chicken with cinnamon, 1 teaspoon Kosher salt, and ½ teaspoon each black pepper and coriander.
- Sear the chicken – heat the olive oil in a large skillet over medium-high heat. You'll need to work in 2 batches to cook the chicken about 5 minutes on each side, until it's lightly browned and just cooked through. Transfer the cooked chicken to a plate, leaving the skillet on the stovetop.
- Add sweet potatoes and chives to the hot skillet and cook, stirring often, about 5 minutes or until they soften. Add the chicken broth and bring to a boil, scraping the browned bits from the bottom of the skillet.
- Reduce the heat and simmer, stirring occasionally, 12-15 minuntes or until the potatoes are tender. Stir in dates, fresh stone fruits, and lemon juice; simmer, stirring occasionally, 2-3 minutes or until the sauce thickens. Stir in the remaining ¼ teaspoon each salt, pepper, and coriander.
- Nestle the chicken thighs back into the skillet, cover, and cook until warmed through, about 2 minutes. Enjoy!