Chicken was on the grocery list last week. I saw that they had chicken thighs on sale. Purchased was a package of boneless and skinless chicken thighs with bone in and skin on, this was the best deal so I went through a few recipes that I had on hand and came up with this. I happen to have sweet potatoes and onion on hand, so using ingredients in the kitchen, this is what I came up with. Sometimes I roast sweet potatoes, but with the weather being a very cold here in Michigan. Pureed’ Sweet potatoes sounded very good. You often see purred’ vegetables in French cooking. We were in St. Maarten not too long ago on Orient Beach where there are a few very good French restaurants and I have seen a similar dish on the menu there. So there was the inspiration for this dinner. When I originally made this dish, I only used three chicken thighs, because I wanted to prepare them a different way the following night so I am doubling the recipe I MADE, if the pictures don’t correspond with the ingredient amounts..
Ingredients
-1 package chicken thighs (my package had 6)
-1 onion sliced
-4-5 sweet potatoes, depending on size of sweet potatoes. If your potatoes are larger, opt for 4, if they are smaller, opt for 5
-olive oil
-4 cloves crushed garlic
-2 tsp. kosher
-1 tsp. freshly ground black pepper
-1 tsp.dried oregano
-2 sprigs fresh rosemary
-2 tsp. paprika
-11/2 cups chicken stock (I use Better Than Bouillon)
Method
1. Preheat oven to 425 degrees.
2. In a bowl mix the dry seasonings
3. Place the chicken on a plate and sprinkle the seasonings on the chicken.
4. Peel and chop your sweet potatoes and slice your onion.
5. On a cookie/baking sheet spread out your sweet potatoes, onion slices and crushed garlic. Season vegetables with additional salt and pepper. Pour the chicken stock over the vegetables.
6. Place the fresh rosemary springs on top of vegetables and place chicken thighs on top of rosemary.
7. Roast in the oven. If using thighs with skin and bones in, roast for about 40 minutes. If your thighs have no skin or bones, about 25-30 minutes (chicken should read about 165 degrees on a meat thermometer. .
8. When cooking time is completed, let pan set a few minutes before removing sweet potatoes, onions, garlic and juices to blender.
9. Place vegetables and juices in a blender, add a little water to cool. Don’t add too much, you can always add more. You don’t want sweet potatoes puree’ to be too liquidy.
10. When vegetables are at desired consistency, place a large dollop of puree’ on plate, place a chicken thighs atop. Serve with a salad or your favorite roasted or steamed vegetable. I roasted broccoli on a small baking sheet in the oven as the chicken and sweet potatoes were finishing up. I drizzled olive oil and salt and pepper over broccoli and roast for about 10-15 minutes.
