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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chile-Roasted Chicken Thighs Recipe

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This recipe for Chile-Roasted Chicken Thighs is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 sweet potatoes, peeled and cut into 1-inch pieces
1 pound chicken thighs, about 4 thighs
1 large onion, roughly chopped into 1-inch pieces
3 tablespoons olive oil
1 teaspoon ancho chile powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 cup sour cream
2 tablespoons lime juice
Directions:
Directions:
Preheat oven to 400 degrees.

In a small bowl, combine olive oil with the chile powder, paprika, cumin, coriander, and 1/2 teaspoon of the salt. Stir until well combined.

In a large bowl, combine the chopped sweet potatoes, chicken thighs, and onion. Pour spice mixture over the chicken and vegetables and toss until everything is well coated. Spread the chicken and vegetables in an even layer on a baking sheet with a lip, and bake until the potatoes are crispy on the edges and the chicken is juicy and cooked through, about 35 to 40 minutes.

In a small bowl, combine the sour cream with two tablespoons of fresh lime juice until well mixed.

When chicken and vegetables are finished roasting, chop the chicken into bite-sized pieces or serve thighs whole.

Serve and top with a dollop of lime sour cream.

 

 

 

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