Deviled Chicken Thighs with Mashed Sweet Potatoes

[rtebalt]

I get e-mails from Good Housekeeping Magazine. This week’s had some really great recipes, so I thought I’d pass some of them on to my Budget101 friends! 🙂

These crispy, spicy chicken strips owe their devilish quality to a healthy dose of cayenne pepper and garlic. Served atop our velvety mashed sweet potatoes, this is one meal that will please all.

1/4 cup(s) Dijon mustard
2 tablespoon(s) Worcestershire sauce
1/4 teaspoon(s) ground red pepper (cayenne)
1 clove(s) garlic, crushed with press
1/3 cup(s) panko (Japanese-style bread crumbs)
1/4 cup(s) loosely packed fresh parsley leaves, chopped
2 pound(s) skinless, boneless chicken thighs, cut into 1-inch-wide strips
4 medium (12 ounces each) sweet potatoes
1 tablespoon(s) margarine or butter
Salt and pepper
DIRECTIONSPreheat broiler.

Grease 151/2″ by 101/2″ jelly-roll pan. In large bowl, mix mustard, Worcestershire, ground red pepper, and garlic until blended. On waxed paper, combine bread crumbs and parsley.
Toss chicken with mustard mixture; place in jelly-roll pan.

Broil chicken, 5 to 7 inches from source of heat, 8 minutes. Remove pan from broiler, and sprinkle chicken with crumbs (do not turn chicken over). Return pan and broil 2 minutes longer or until crumbs are browned and juices run clear when thickest part of thigh is pierced with knife.
Meanwhile, place unpeeled whole potatoes in microwave-safe large bowl; cover with vented plastic wrap.

Microwave potatoes on High 5 minutes. Re-arrange potatoes and cook 5 minutes longer or until tender. Cool potatoes 5 minutes.

Cut each potato lengthwise in half and scoop potato from skin into same bowl; discard skin. With potato masher, coarsely mash potatoes with margarine, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper.

Serves 4

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