YOUR SOLIN GENERATED RECIPE
Cocoa-Spiced Chicken Thighs with Roasted Sweet Potatoes and Crunchy Pecans
Enjoy a unique twist on a comforting classic with tender, cocoa-spiced chicken thighs paired with sweet roasted potatoes and a sprinkle of crunchy pecans for texture. This dish perfectly balances savory and subtle sweetness for a satisfying meal.
INGREDIENTS
250g Chicken Thighs (skinless, boneless)
150g Sweet Potato
15g Pecans
5g Unsweetened Cocoa Powder
Dash of Mixed Spices (Cumin, Chili Powder, Salt, Pepper)
1 tsp Olive Oil
PREPARATION
Preheat the oven to 400°F (200°C).
In a small bowl, mix unsweetened cocoa powder with cumin, chili powder, salt, and pepper.
Pat the chicken thighs dry, then rub them evenly with the cocoa spice blend.
Place the chicken thighs on a lightly oiled baking sheet. Drizzle with a teaspoon of olive oil.
Cut the sweet potato into 1-inch cubes, toss with a little olive oil, salt, and pepper, and spread on another baking tray.
Roast both the chicken thighs and sweet potatoes in the oven. Bake the chicken for about 25-30 minutes (or until internal temperature reaches 165°F) and sweet potatoes for 20-25 minutes, stirring halfway.
Once cooked, plate the chicken thighs alongside the roasted sweet potatoes and sprinkle pecans over the sweet potatoes for added crunch.
Serve immediately and enjoy the blend of smoky cocoa spice with the natural sweetness of the potatoes and crisp pecans.