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Roasted coriander pairs well with the smokiness of the bacon and the earthy sweetness of the sweet potato in this one-pot chicken dinner.
3 tablespoons flour
4 teaspoons McCormick Gourmet™ Coriander, Roasted Ground
1/2 teaspoon McCormick Gourmet™ Thyme
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/2 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1 1/2 pounds boneless skinless chicken thighs
4 slices thick-cut bacon
1 tablespoon olive oil
1 large onion, cut into 1-inch chunks
1 cup Kitchen Basics® Original Chicken Stock
1 large sweet potato, about 1 pound, peeled and cut into 1-inch chunks
1 medium zucchini, cut into 1/2-inch thick half-moon slices
1/2 cup fresh orange juice
Mix flour, coriander, thyme, sea salt and pepper in shallow dish. Coat chicken with flour mixture. Reserve remaining flour mixture.
Cook bacon in large saucepot or Dutch oven on medium-high heat until crisp. Drain on paper towels. Slice bacon into 1/2-inch pieces. Set aside. Reserve 2 tablespoons drippings in pot; add oil. Add chicken to pot; cook on medium heat 5 minutes or until lightly browned, turning once. Remove from pot.
Stir onion into pot; cook 4 minutes or until tender, stirring occasionally. Mix stock and reserved flour mixture with wire whisk until smooth. Add to pot with sweet potatoes; mix well. Bring to boil. Return chicken to pot. Reduce heat to medium-low; cover and cook 15 minutes or until sweet potatoes are just tender. Add zucchini and orange juice. Return to boil. Cover and simmer 5 minutes or until chicken is cooked through and zucchini is tender. Sprinkle with bacon before serving.
(Amount per serving)
Very good! Loved the flavor, but a little salty. I used Canadian bacon for bacon and beat greens for zucchini. I served it over pasta and my family liked it too! Excellent!
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