Boneless and skinless does not mean flavorless! At least not in the hands of our chefs. They’re always brainstorming ways to make “chicken for dinner” a little more awesome. The delicious twists this week: a coating of cinnamon paprika spice and a glossy currant jam pan sauce. Sweet and savory is the name of the game here, with the sides being no exception. Crispy roasted Brussels sprouts and creamy mashed sweet potatoes pair perfectly with the smoky-sweet chicken. Get ready for a flavor explosion.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Smoky Cinnamon Paprika Spice
Chicken Stock Concentrate
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim and halve Brussels sprouts. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Arrange cut sides down on one side of baking sheet. Roast until browned and tender, 20-25 minutes total.
Meanwhile, peel and dice sweet potatoes into ½-inch cubes. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until easily pierced by a fork, 10-15 minutes. Drain and return to pot.
Pat chicken dry with paper towels; season all over with salt, pepper, and ½ TBSP Cinnamon Paprika Spice (save the rest for another use). Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until lightly browned but not cooked through, 2-3 minutes per side. Turn off heat. Transfer to baking sheet with Brussels sprouts, pushing sprouts toward one side. Roast until cooked through, 5-7 minutes. (TIP: If chicken is done before Brussels sprouts, remove from sheet and return sprouts to oven.)
Add stock concentrate, jam, and ¼ cup water to pan used to cook chicken. Cook over medium-low heat, scraping up any browned bits from bottom of pan, until slightly reduced, 3-4 minutes. Turn off heat; stir in 1 TBSP butter until melted. Season with salt and pepper.
Meanwhile, heat pot with sweet potatoes over low heat. Using a potato masher or fork, mash sweet potatoes with sour cream and 1 TBSP butter. Season with salt and pepper.
Divide sweet potatoes, Brussels sprouts, and chicken between plates. Drizzle chicken with sauce.