Jerk Chicken Casserole

 

1 1/4

teaspoons salt

1/2

teaspoon pumpkin pie spice

3/4

teaspoon ground allspice

3/4

teaspoon dried thyme leaves

1/4

teaspoon ground red pepper (cayenne)

6

boneless skinless chicken thighs

1

tablespoon vegetable oil

1

can (15 oz) Progresso® black beans, drained, rinsed

1

large sweet potato (1 lb), peeled, cubed (3 cups)

1/4

cup honey

1/4

cup lime juice

2

teaspoons cornstarch

2

tablespoons sliced green onions (2 medium)

• 1 Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, thyme and red pepper. Rub mixture on all sides of chicken. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2 to 3 minutes per side, until brown.
• 2 In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch; add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish.
• 3 Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and sweet potatoes are fork tender. Sprinkle with green onions.