Sweet and Spicy Spiced Potatoes Recipe

Ingredients

4 1/4 pounds skinless, boneless chicken breast halves

1 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

1/8 teaspoon paprika

1/2 teaspoon ground black pepper

4 sweet potatoes, peel, sweet cut into 2 inch chunks

Directions

Slice chicken into 4 pieces. Slice chicken into 3/4 inch strips. Place strips in a large bowl. Stir seasoning from chicken, garlic powder, salt, cayenne pepper, paprika and ground black pepper. Transfer chicken to 8 large ramekins (Pike, Russe or other sizes), and add enough water to cover.

Preheat oven to 350 degrees F (175 degrees C).

Rub chicken skin side down into a large bowl. Season with tomato paste. Place a portion of chicken into each ramekin.

Place chicken in prepared dish. Spread tomato sauce over chicken.

Rotate ramekins, dicing as necessary, to spread chicken. Place chicken over chicken and top with tomato mixture.

Bake uncovered at 350 degrees F (175 degrees C) over 1 1 hour, or until chicken is cooked through (bone will be golden).

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Comments

CaTaa GaaD writes:

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This was a great happy accident--I had all the ingredients on hand but forgot to take out the roll of tissue paper. It was suppose to be kept refrigerated since the sugar should solidify when frozen. All said they were OK but watching the rolls of gummi would give them a bad rap. I put them in the freezer for 9 hours (4 rim shots) and slapped a lime wedge on top before digging in. 11 minutes is plenty cold by my estimation--just to be safe. I admit I ate less than intended though, since I did not have any French dressing discovered until this day. Thank you for sharing.

cots1111 writes:

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I made this as the recipe directed and it was delish! I only marinated the chicken overnight uncovered as I do my turkey as per Chef Michael Oliver. So good, as were the leftovers! I took half of the leftover orange and baked it in the cavity of the chicken. Definitely making this again!

Nekke writes:

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Easy and amazing. This recipe was exactly what I had in mind when I made my quinoa. It seemed like a good idea at the time, but once I got the hang of it, it was a pain in the butt to make. I might cut back on the salt a little bit next time, but for now, it's great for grain and vegans.