YOUR SOLIN GENERATED RECIPE
Cocoa-Spiced Crispy Chicken Thighs with Roasted Sweet Potatoes and Crunchy Almonds
A savory twist on a comforting classic, this dish features crispy, cocoa-spiced chicken thighs paired with tender roasted sweet potatoes and a sprinkle of crunchy almonds. The warm, aromatic spices balance the rich chocolate hints, creating a harmonious flavor profile that’s both unique and satisfying.
INGREDIENTS
5 oz Chicken Thigh (skin-on)
1/2 medium Sweet Potato
1 oz Roasted Almonds, chopped
1 tsp Unsweetened Cocoa Powder
1 tsp Smoked Paprika
1 tsp Garlic Powder
Salt & Pepper to taste
1 tsp Olive Oil
PREPARATION
Preheat the oven to 425°F.
In a small bowl, combine the cocoa powder, smoked paprika, garlic powder, salt, and pepper.
Pat the chicken thigh dry with a paper towel. Rub the spice mixture evenly over the chicken, ensuring all sides are well-coated.
Heat a non-stick skillet over medium-high heat and add the olive oil. Sear the chicken thigh, skin side down first, for about 3-4 minutes until crispy. Flip and sear the other side for an additional 2 minutes.
Transfer the seared chicken thigh to a baking sheet.
Peel and cut the sweet potato into cubes. Toss the cubes lightly with a pinch of salt and a drizzle of olive oil.
Arrange the sweet potato cubes around the chicken on the baking sheet.
Place the baking sheet in the preheated oven and roast for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.
Once cooked, remove from the oven and sprinkle the chopped roasted almonds over the sweet potatoes and chicken for a crunchy finish.
Serve warm and enjoy your balanced, flavorful meal.