Try this Roasted Coriander-Spiced Chicken Thighs with Bacon and Sweet Potatoes recipe, or contribute your own.
Suggest a better descriptionMIX flour, coriander, thyme, sea salt, and pepper in shallow dish. Coat chicken with flour mixture. Reserve remaining flour mixture.
COOK bacon in large saucepot or dutch oven on medium high heat until crisp. Drain on paper towels. Slice bacon into 1/2 inch pieces. Set aside. Reserve 2 tbs drippings in pot, add oil. Add chicken to pot, cook on medium high heat 5 minutes or until lightly browned, turning once. Remove from pot.
STIR onion into pot, cook 4 minutes or until tender, stirring occasionally. Mix broth and reserved flour mixture with wire whisk until smooth. Add to pot with sweet potatoes, mix well. Bring to boil. Return chicken to pot. Reduce heat to medium-low, cover and cook 15 minutes or until sweet potatoes are just tender. Add zucchini and orange juice. Return to boil. Cover and simmer 5 minutes or until chicken is cooked through and zucchini is tender. Sprinkle with bacon before serving.
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 268 | ||
Calories from Fat: 118 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 80.1mg | 25 % | |
Sodium 337.7mg | 12 % | |
Potassium 472.8mg | 12 % | |
Total Carbohydrate 16.5g | 5 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 14.4g | ||
Protein 20g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 268
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