Roasted Chicken and spiced yams

A picture of Roasted Chicken and Spiced Yams

Roasted Chicken and Spiced Yams

Tonight’s recipe is a Chatman original!

Sean made yams earlier on Saturday night but didn’t eat them because they weren’t all the way cooked.  I grabbed a whole cut up chicken from Albertson’s the other night, so I definitely had ingredients to use.  It was really good!  Sean wasn’t a fan of the spiced yams (it had a lot of flavors that went a few different directions) but he really liked the chicken.  So here’s the deal:  I combined two recipes for something to do with the yams.  One recipe was for spiced sweet potato filling, the other was for spiced yams so I took the easiest parts of both recipes and voil’a:

  • 1/4th cup packed brown sugar
  • 3 tbsp butter
  • Juice from half a lemon
  • 1 tsp red pepper flakes
  • 3/4 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/2 tbsp chili powder
  • 1 tbsp kosher salt

Preheat Oven to 400.

Slice the yams into  coin shapes of uniformed thickness.  Not too thick because you want them to be able to be soft at the same time as the chicken.  Blend in a spice grinder: cinnamon, nutmeg, chili powder, kosher salt and red pepper flakes.  Melt the butter in a small saucepan over low heat. Stir in brown sugar and lemon juice. When sugar is completely melted, stir in the spices.   Pour mixture over the sliced yams. Toss well.

Salt and pepper both sides of the chicken.  Place chicken pieces into aluminum covered glass baking dish.  Lay  out sliced yams around the chicken so that they do not overlap.  Cook for 45 minutes.    Let cool before serving…preferably with a green veggie.

Serves 4

Sean’s complaint was that the flavor combination went in all different directions.  I call bull because I used all the spices that he uses, with the addition of butter, sugar and lemon juice.  There is enough leftover for my lunch tomorrow!


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