This recipe for Yam Chicken
with Wild Pecan Rice was submitted by Charlotte Granville-Haberern,
Silver Lake, NH.
Yam
Chicken with Wild Pecan Rice
- 2 tablespoons olive oil
- 8 chicken thighs, skinned
- 1 large (about 8 ounces)
yam, peeled and coarsely shredded
- 1 tablespoon finely grated
ginger
- 1/2 cup flaked coconut
- 1/4 cup finely chopped
pecans
- 2 tablespoons sweet orange
marmalade
1/2 cup melted butter - divided use
1/2 teaspoon paprika
1 tablespoon finely chopped cilantro
1 (7-ounce) package Wild Pecan Rice, prepared according to package
directions
- Line 9 x 12 baking dish
with foil and spread with olive oil. Add chicken, bone side down.
- In medium bowl, place
shredded yam and cover with ice water. Let stand 5 minutes, drain
and pat dry.
- In same bowl, add, stirring
to mix, yam, ginger, coconut, pecans and marmalade.
- Divide yam mixture evenly
and form a coating around each chicken thigh.
- Reserve 1 tablespoon of
the butter and add to cooked rice. Brush remaining butter over
yam-coated chicken and sprinkle with paprika.
- Bake in 400°F (205°C)
oven about 35 minutes or until potato crust is golden and fork
can be inserted in chicken with ease.
- Garnish with chopped cilantro.
Serve over Wild Pecan Rice.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
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