Apple Smoked Chicken Thighs with Cold Sweet Potato & Spicy Bacon Salad

0
(0)
(0)
Flag
Share
Apple Smoked Chicken Thighs with Cold Sweet Potato & Spicy Bacon Salad
  • Prep Time: 45
  • Total Time: 120
  • Servings: 4
Print

Recipe Tags

About this Recipe

A delicious recipe featuring seasonal autumn ingredients, definitely a fall tradition!

Ingredients

SPICY BACON AND SWEET POTATO SALAD:
4 Large sweet potatoes (yams), peeled and cut into 1” (2.5 cm) pieces
2 tbsp (30 mL) Olive oil
Salt and pepper
4 Slices Maple Leaf® Natural Selections® Bacon, chopped
3 Shallots, sliced
2 Cloves garlic, thinly sliced
1 Bell pepper, sliced (any colour)
1 Jalapeno pepper, thinly sliced (seeds optional)
1/2 cup (125 mL) Cider vinegar
1/4 cup (60 mL) Olive oil
1 tsp (5 mL) Cumin
1/2 tsp (2 mL) Coriander
Pinch of cayenne
2 tsp (10 mL) Brown sugar
3 Green onions, thinly sliced
1/4 cup (60 mL) Chopped fresh cilantro
APPLE SMOKED CHICKEN THIGHS:
1 Pkg (8 pieces) Maple Leaf® Prime® Naturally Boneless Skinless Chicken Thighs
2 Chipotles in adobo, chopped
1 Small onion, grated
3 Cloves garlic, minced
4 tsp (20 mL) Worcestershire sauce
2 tbsp (30 mL) Cider vinegar
2 tsp (10 ML) Dry mustard
1/2 cup (125 mL) Apple butter
Salt and pepper

Directions

SPICY BACON AND SWEET POTATO SALAD:
PREHEAT oven to 375°F (190°C). Toss potatoes in olive oil, salt and pepper. Spread on a parchment lined baking sheet and bake for 30-35 minutes or until golden brown and fork tender. Remove from oven and set aside to cool slightly.

HEAT a large skillet to medium-high and cook bacon until crispy, remove with a slotted spoon and set aside. Discard all but 2 tbsp (30 mL) of the drippings, heat and sauté shallots, garlic, pepper, and jalapeno for 1-2 minutes. Add vinegar, oil, salt and pepper, spices and sugar. Remove from heat and set aside.

TOSS potatoes with green onion and cilantro. Pour dressing over mixture, toss together and refrigerate until ready to serve.

APPLE SMOKED CHICKEN THIGHS:
PLACE chicken in a re-sealable plastic bag. Combine the remaining ingredients and pour over the chicken in the bag. Massage the marinade into the chicken. Refrigerate for at least 30 minutes.

PREHEAT oven to 375°F (190°C). Place chicken on a parchment lined baking sheet. Roast for 40-45 minutes or until crispy and golden brown and the internal temperature reaches 165°F (74°C).

Serve hot chicken with cold potato salad.

Notes

Cook both chicken and sweet potatoes at same time and serve as a warm salad in Fall and Winter time.
If available use the convection setting on your oven when roasting chicken.

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (0)

Show More Comments

No Comments yet