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Prep 15min
Total60min
Servings6
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Ingredients
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)
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Steps
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.
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If a dry jerk seasoning or rub is available, use it to save a few minutes. This is a mild jerk seasoning rub; an authentic jerk rub will be spicier. You can substitute 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground ginger and 1/8 teaspoon ground nutmeg for the pumpkin pie spice.
Small boneless skinless chicken breasts can be substituted for the thighs, if you prefer. Or use bone-in thighs.
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