Roasted Coriander-Spiced Chicken Thighs with Bacon and Sweet Potatoes
main dishes

Roasted Coriander-Spiced Chicken Thighs with Bacon and Sweet Potatoes

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

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Ingredients

8

Servings

Instructions

  • 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

Nutrition information (per Serving)

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