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
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
Ingredients 8 Servings
- 3 tablespoons flour
- 4 teaspoons McCormick Gourmet™ Roasted Ground Coriander
- 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
NUTRITION INFORMATION
(per Serving)
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