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Week of 10/10/16

Pan-Seared Chicken Thighs
with ginger roasted sweet potatoes

Active: 35 Total: 35
Original GF Paleo Vegetarian
Pan-Seared Chicken Thighs

Sear chicken thighs in a hot skillet and then finish them in the oven so they are crisp outside and juicy inside. Ginger roasted sweet potatoes and apples add a touch of spicy-sweet flavor on the side.

Tags
Low Calorie
Proteins
Chicken, non-ground
Cuisines
American
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146

Ingredients

Metric
Servings:
4
Pan Seared Chicken Thighs:
  • Shallots - 2 cloves , diced
  • Chicken thighs, bone-in & skin on - 4
  • Paprika, smoked - 1 tsp
  • Oil, cooking - 1 Tbsp
  • Wine, white (sub stock) - 1/4 cup
  • Stock, any type - 1/2 cup
  • Lemon zest - 1/2 tsp
Ginger Sweet Potatoes:
  • Sweet potatoes - 1 lb , cubed
  • Onions, red - 1/2 , chopped
  • Ginger - 1 tsp , grated
  • Apples, preferably a tart variety like Granny Smith - 1 , cubed
  • Oil, olive - 1 Tbsp
  • Vinegar, sherry - 1 tsp

Prep

  1. Sweet potatoes / Onions / Ginger / Shallots - Prep as directed. Combine sweet potatoes, onions and ginger in one container. Store shallots in a separate container. (Can be done up to 5 days ahead)

  2. Chicken - Pat chicken dry and season with paprika and some salt and pepper.

  3. Apples - Cube apples (you can peel them first if you’d like, but it's not necessary).

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Make

  1. Heat oven to 425F / 218C degrees.

  2. Combine sweet potatoes, onions, apples, ginger, olive oil and sherry vinegar. Spread on a sheet pan and season with some salt and pepper.

  3. Transfer sheet pan to oven and roast until sweet potatoes are tender, 15 to 20 minutes, stirring a couple times during cooking.

  4. Heat a skillet over medium heat. Add cooking oil. Place chicken, skin-side down in heated oil. Sear chicken until skin is crisp and golden brown, 6 to 8 minutes. Set chicken aside (it shouldn’t be finished cooking - you just want the skin to crisp) and return pan to heat.

  5. Add shallots to heated pan and saute until soft, 2 to 3 minutes.

  6. Pour wine over shallots and bring to a simmer. Add stock and lemon zest with a pinch of salt and simmer until sauce reduces by about half.

  7. Place chicken thighs in pan sauce, skin-side up and spoon some of the shallots over top. Transfer skillet to oven.

  8. Cook 8 to 14 minutes (this will vary depending on the size of the chicken pieces), until chicken reaches an internal temperature of 165F / 74C.

  9. Serve chicken thighs with pan sauce spooned over top. Enjoy with sweet potatoes on the side. 

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