Glazed Chicken With Fruit And Sweet Potatoes Food

GLAZED CHICKEN WITH DRIED FRUIT AND PARSNIPS

Steps:

• Position a rack in the center of the oven and preheat to 425. Heat the olive oil in a large ovenproof skillet over high heat. Add the shallots and parsnips and cook until golden, shaking the pan, 2 minutes.
• Whisk the apricot preserves, mustard, ginger and cumin in a bowl. Season the chicken with salt and pepper; toss with the apricot glaze.
• Scatter the dried fruit in the skillet. Place the chicken, skin-side up, on top. Add 1/4 cup water and bring to a boil. Cover and cook until heated through, 6 minutes. Uncover and transfer the skillet to the oven. Cook until the chicken and vegetables are tender and golden, 20 to 25 minutes.
• Push the chicken to the side of the skillet, then stir the vinegar into the pan juices (add up to 2 tablespoons water if the sauce is too thick). Serve from the skillet.

ORANGE GLAZED ROAST CHICKEN WITH SWEET POTATOES

Steps:

• Heat oven to 375. In small sauce pan combine first 6 ingredients. Cook over low heat for 3-4 minutes or until marmalade is melted. Stir occasionally.
• Place chicken in ungreased cake pan. Brush with 1/2 of basting sauce. Toss potatoes and onion with oil, place around chicken. Bake for 25 minutes.
• Soak cranberries in OJ. Remove pan. Brush chicken with remaining basting sauce. Stir to coat with pan juices. With slotted spoon, sprinkle cranberries over vegetables, drizzle with juice. Bake for 20 more minutes.

MAPLE GLAZED CHICKEN WITH SWEET POTATOES

Steps:

• Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes, and set aside.
• Sprinkle chicken tenders with steak seasoning; heat the oil in a large skillet over medium heat, and cook the chicken tenders until the meat is lightly browned and no longer pink inside, 5 to 8 minutes per side. Remove the chicken, and set aside. Stir the maple syrup into the skillet, scraping up and dissolving any browned flavor bits from the skillet. Bring to a boil, simmer for 2 minutes, and stir in the green onions.
• To serve, place the mashed sweet potatoes onto a serving platter, top with the chicken tenders, and pour the maple sauce over the chicken.

MAPLE GLAZED CHICKEN WITH SWEET POTATOES

Steps:

• Prepare sweet potatoes to package directions.
• Lightly coat chicken with steak seasonings, heat butter in skillet, cook 5-6 minutes until no longer pink. Remove from skillet.
• Stir maple syrup into hot skillet and cook 2 minutes; stir in green onions.
• Divide chicken onto plates and drizzle with the maple syrup mix, serve with the mashed sweet potatoes.