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Recipe submitted by Rosalie Seebeck, Bethany, OK

Spicy Indonesian Chicken with Sweet Potato Chips

8 boneless, skinless chicken thighs
4 tablespoons orange marmalade
1 orange, juiced
1 lime, juiced
1/2 teaspoon curry powder
1/2 teaspoon garlic salt
1/4 teaspoon cinnamon
1 ancho chili, finely chopped
3 medium sweet potatoes, peeled, 1 finely chopped,
2 thinly sliced
1 cup plus 2 tablespoons vegetable oil, divided
1/2 teaspoon salt
Chopped scallions

1. In 13x9-inch baking dish, place chicken thighs in single layer. Drizzle 2 tablespoons vegetable oil over top and place in 425 degree F. oven for 10 minutes.
2. In medium bowl, mix together marmalade, orange juice, lime juice, curry powder, garlic salt, cinnamon, ancho chili and chopped sweet potato. Spoon over chicken and continue baking 20 minutes more, basting once with pan juices.
3. Place sweet potato slices in cold water to keep from turning brown.
4. In medium frypan over medium high heat, place remaining vegetable oil. Drain potatoes, pat dry and place, a few slices at a time, in hot oil. Fry until lightly browned, about 2 minutes per side. Drain on paper towels and sprinkle lightly with salt.
5. Arrange chicken on serving platter with potato chips. Garnish with chopped scallions.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.