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Daphne Oz's Chicken with Sweet Potatoes

Chicken Sweet Potatoes Daphne Oz
A healthy dish!
skill level
Easy
time
Over 120min
servings
4 to 6
cost
$
Contributed by :
This recipe is healthy and simple. Actually it's one of Daphne's go to recipes.
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ingredients
  • For the Chicken:
  • 8 Boneless chicken thighs
  • 1 teaspoon Salt
  • 1 teaspoon Curry Powder
  • 1 teaspoon Paprika
  • 1 teaspoon Cayenne Pepper
  • 3 Sweet Potatoes (cut into 1-inch cubes)
  • 1 Onion (diced)
  • 1 tablespoon Ginger (freshly grated)
  • 1 Cup Peach Preserves
  • 3 tablespoon Apple Cider Vinegar
  • 1 tablespoon Low Sodium Soy Sauce
  • 3 cup Chicken Stock
  • For the Sauce:
  • 2 tablespoon Cornstarch
  • 1/2 cup Chicken Stock
  • For the Spinach:
  • 2 tablespoon Extra Virgin Olive Oil
  • 1 Bunch Spinach (washed and trimmed)
  • 1 clove Garlic (sliced)
  • 1 teaspoon Sesame Seeds
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    8 Boneless chicken thighs
    Salt and Pepper
    For the Chicken: Season chicken with salt and pepper.
  • 2
    3 Sweet Potatoes (cut into 1-inch cubes)
    1 Onion (diced)
    Put the cubed sweet potatoes and onions into slow cooker and top with seasoned chicken.
  • 3
    3 tablespoon Apple Cider Vinegar
    1 tablespoon Low Sodium Soy Sauce
    Mix together the soy sauce, apple cider vinegar, 3 cups chicken stock, and peach preserves then pour over chicken.
  • 4
    1 teaspoon Salt
    3 cup Chicken Stock
    1 Cup Peach Preserves
    Sprinkle chicken with salt, ginger, curry powder, paprika, and cayenne pepper.
  • 5
    1 teaspoon Curry Powder
    1 teaspoon Paprika
    1 teaspoon Cayenne Pepper
    1 tablespoon Ginger (freshly grated)
    I teaspoon salt
    Cook on low for 6-8 hours, until chicken is cooked through and potatoes are fork-tender.
  • 6
       
    For the Sauce: Mix together the cornstarch and chicken stock, add to the slow cooker and turn up heat to high. Cook until sauce has thickened, about 15 minutes.
  • 7
    2 tablespoon Cornstarch
    1/2 cup Chicken Stock
    For the Spinach: Meanwhile, in a large nonstick skillet, add the 2 tablespoons olive oil and bring to medium heat. Add the garlic. Once the garlic is fragrant, add the spinach and cook until wilted. Fold in sesame seeds and transfer to platter.
 
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