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Yam Chicken with Wild Pecan Rice

Recipe by National Chicken Council

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

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.