Spiced chipotle honey chicken breasts with sweet potatoes from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 147) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    Can substitute basil for cilantro.

  • BasicStock on May 23, 2017

    I'm on a rotation worthy chicken recipe quest at the moment, and this one pleased me. Quick to put together, and very flavourful. I used skinless chicken thighs (8), so did them for the 45 minutes along with the sweet potatoes. Also doubled the chipotle sauce. The chicken was really moist and flavourful, and the sweet potatoes also absorbed the flavour. Had some heat but not overwhelming to the other flavours. Would be great with some sauteed greens for both colour impact and dinner plate gestalt.

  • stockholm28 on February 14, 2016

    This was one of those recipes that reminds me of why I'm such a fan of Melissa Clark's recipes. It took maybe 10 to 15 minutes of prep, dirtied one pan,and was full of flavor. I'm not a big fan of boneless, skinless chicken breasts (usually pretty boring) or sweet potatoes (too sweet). In this form, the chicken was moist with big flavors and the sweet potatoes with the heat and smoke of the chipotle were delicious.

  • Laura on July 23, 2014

    Pg. 147. I made this as written, except that I didn't include sweet potatoes. It was certainly easy and quick to put together. They weren't bad, but I didn't find them to be anything special, which surprised me because I love all of the ingredients that went into the marinade. The chicken was also a bit dry. I don't think I'd bother to make it again.

  • amraub on October 20, 2012

    Easy and fairly quick. Good mix of flavours with the chipotle and sweet.

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