cinnamon mustard chicken with sweet potatoes and peppers
PREPARATION: 10 MINUTES, COOKING: 25 MINUTES
2 tablespoons (30 ml) whole-grain mustard
2 teaspoons (10 ml) ground cinnamon
1 cup (200 ml) apple juice
1 1/3 pounds (650 g) boneless, skinless chicken thighs
1 2/3 pounds (800 g) sweet potatoes, peeled and cut into chunky wedges
4 onions, quartered
2 red peppers, seeds removed and quartered lengthwise
2 yellow peppers, seeds removed and quartered lengthwise
pinch of salt and freshly ground black pepper
2 tablespoons (30 ml) olive oil
1 Preheat the oven to 465°F (240°C). Put the mustard, cinnamon and apple juice in a large ovenproof dish or roasting pan and stir to combine. Add the chicken, turning the pieces over several times to coat in the marinade. Set aside.
2 Bring a saucepan of water to a boil, and add the sweet potato. Return to a boil and cook for 5 minutes, then drain.
3 Add the sweet potatoes to the chicken, along with the onions and peppers. Turn all the vegetables in the dressing to coat evenly, and turn the chicken once more. Season with salt and pepper and drizzle with the oil.
4 Roast for 20 minutes, or until the chicken and vegetables are cooked and well browned. Test if the chicken is cooked by piercing the thickest part with the point of a knife; the juices should run clear, not pink. Serve immediately.
|cinnamon mustard chicken with sweet potatoes and peppers|