Roasted coriander pairs well with the smokiness of the bacon and the earthy sweetness of the sweet potato in this one-pot chicken dinner.
20m
PREP TIME
35m
COOK TIME
262
CALORIES
13
INGREDIENTS
Servings: 8
Ingredients
- 3 tablespoons flour
- 4 teaspoons McCormick Gourmet™ Coriander, Roasted Ground
- 1/2 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 1/2 teaspoon McCormick® Sea Salt Grinder
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 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 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
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Substitutions available
- yellow squash, cut into 1/2-inch thick half-moon slices
- 1/2 cup fresh orange juice
INSTRUCTIONS
- 1 Mix flour, coriander, thyme, sea salt and pepper in shallow dish. Coat chicken with flour mixture. Reserve remaining flour mixture
- 2 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
- 3 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
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