Chicken thighs with sweet pota­toes and prunes

Real Simple - - Food - AC­TIVE TIME 40 MIN­UTES TO­TAL TIME 40 MIN­UTES SERVES 4

SEA­SON chicken with cin­na­mon, 1 tea­spoon salt, and tea­spoon each pep­per and co­rian­der. HEAT oil in a large skil­let over medium-high. Work­ing in 2 batches, cook chicken un­til golden and just cooked through, 4 to 5 min­utes per side. Trans­fer to a plate (do not wipe skil­let). ADD sweet pota­toes and shal­lots to skil­let; cook, stir­ring of­ten, un­til veg­eta­bles soften, about 5min­utes. Add broth and bring to a boil, scrap­ing any browned bits from bot­tom of skil­let. Re­duce heat and sim­mer, stir­ring oc­ca­sion­ally, un­til pota­toes are ten­der, 12 to 15 min­utes.

Stir in prunes, lemon juice, and honey; sim­mer, stir­ring oc­ca­sion­ally, un­til sauce thick­ens,

2 to 3 min­utes. Stir in re­main­ing

tea­spoon each salt, pep­per, and co­rian­der. Nes­tle chicken in skil­let, cover, and cook un­til warmed through, about 2 min­utes.

COOK cous­cous ac­cord­ing to pack­age direc­tions. Serve chicken, sweet pota­toes, and prunes over cous­cous, topped with pars­ley.

✓ Make Ahead✓ Fam­ily Friendly PER SERV­ING: 717 CALO­RIES, 17G FAT(4G SAT.), 0MG CHOL., 8G FIBER, 58G PRO., 92G CARB., 1,225MG SOD., 24G SUGAR

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