Hello again!! My apologies for the lack of content over here these last few weeks. I’ve done a lot of cooking and baking but most of my recipes were flat and uninteresting. On thing I didn’t expect once I started a blog is just because I’m trying new recipes, doesn’t mean they are always going to work and when they don’t, you really want to just make stuff that you KNOW works. So my meatloaf, bolognese and broccoli all went into heavy rotation. Leaving less time for new rocking recipes.
This recipe is a modification on one I’ve been making for years. It’s a real simple recipes that I made with Mexican flavors of cumin, cilantro and lime. I know it’s not rocket science but I was happy with the results and my family enjoyed it too. More to come soon. Promise.
- 6 chicken thighs or 1.5 lbs of chicken
- 2 large sweet potatoes, peeled and diced
- 1 onion, cut into 1-in wedges
- 1 Tablespoon olive oil
- 2 Tablespoons maple syrup
- 2 teaspoons cumin
- ½ teaspoon of lime zest
- ½ cup cilantro
- salt and pepper
- (optional) a pinch of ground coriander
- Heat oven to 400ºF
- Arrange thighs, sweet potatoes and onion in a large baking dish
- Drizzle with olive oil & syrup
- Add cumin, zest, coriander, salt and pepper to taste and stir to coat chicken
- Roast for 45 minutes, stirring once half way
- Let rest for 5-10 minutes
- Garnish with cilantro leaves
