Yam Chicken with Wild Pecan Rice

  • Yield 4 servings


8 -- chicken thighs, skinned
1 -- yam (about 8 ounces), peeled and coarsely shredded
1/2 cup melted butter
2 tablespoons olive oil
1/2 teaspoon paprika
1 tablespoon finely chopped cilantro
1 tablespoon finely grated ginger
1 -- (7-ounce) package wild pecan rice, prepared according to package directions
1/2 cup flaked coconut
1/4 cup finely chopped pecans
2 tablespoons sweet orange marmalade


  1. Line 9 x 12 baking dish with foil and spread with olive oil. Add chicken, bone side down.
  2. 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. 




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