Recipes from Pilgrim's Kitchen

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Yam Chicken with Wild Pecan Rice

National Chicken Council Contest
Charlotte Granville-Haberern, Silver Lake, NH

Ingredients: 8 chicken thighs, skinned 1/2 cup melted butter, divided 2 tablespoons olive oil 1 large (about 8 oz.) yam, peeled and coarsely shredded 1/2 teaspoon paprika 1 tablespoon finely chopped cilantro 1 tablespoon finely grated ginger 1 package (7 oz.) Wild Pecan Rice, prepared according to package directions 1/2 cup flaked coconut 1/4 cup finely chopped pecans 2 tablespoons sweet orange marmalade Directions: Line 9 x 12 baking dish with foil and spread with olive oil. Add chicken, bone side down. In medium bowl, place shredded yam and cover with ice water. Let stand 5 minutes, drain and pat dry. In same bowl, add, stirring to mix, yam, ginger, coconut, pecans and marmalade. Divide yam mixture evenly and form a coating around each chicken thigh. Reserve 1 tablespoon of the butter and add to cooked rice. Brush remaining butter over yam-coated chicken and sprinkle with paprika. Bake in 400° F. oven about 35 minutes or until potato crust is golden and fork can be inserted in chicken with ease. Garnish with chopped cilantro. Serve over Wild Pecan Rice. Makes 4 servings.

Serves: 4 Serving Size: Calories per Serving: 907 % Daily Value*       Total Fat 52.7 g 81%         Saturated Fat 22.2 g 111%       Cholesterol 231 mg 77%       Sodium 709 mg 30%       Potassium 801 g      Calcium 45 g      Total Carbs 68 g 23%         Dietary Fiber 8 g 30%         Sugars 13 g      Protein 50 g      Sugar Alcohols 0 g   * Percent Daily Values are based on a 2,000 calorie diet.  Your Daily Values may be higher or lower depending on your calorie needs.   Calories: 2,000 2,500 Total Fat Less than 65g 80g   Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g   Dietary Fiber   25g 30g Nutritional Information From CalorieKing.com