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Recipe submitted by Charlotte Granville-Haberern, Silver Lake, NH

Yam Chicken with Wild Pecan Rice

8 chicken thighs, skinned
1/2 cup melted butter, divided use
2 tablespoons olive oil
1 large (about 8 ounces) yam, peeled and coarsely shredded
1/2 teaspoon paprika
1 tablespoon finely chopped cilantro
1 tablespoon finely grated ginger
1 package (7 ounces) Wild Pecan Rice, prepared according to package directions
1/2 cup flaked coconut
1/4 cup finely chopped pecans
2 tablespoons sweet orange marmalade

1. Line 9 x 12 baking dish with foil and spread with olive oil. Add chicken, bone side down.
2. In medium bowl, place shredded yam and cover with ice water. Let stand 5 minutes, drain and pat dry.
3. In same bowl, add, stirring to mix, yam, ginger, coconut, pecans and marmalade.
4. Divide yam mixture evenly and form a coating around each chicken thigh.
5. Reserve 1 tablespoon of the butter and add to cooked rice. Brush remaining butter over yam-coated chicken and sprinkle with paprika.
6. Bake in 400° F. oven about 35 minutes or until potato crust is golden and fork can be inserted in chicken with ease.
7. Garnish with chopped cilantro. Serve over Wild Pecan Rice.

Makes 4 servings.

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