Categories: Casserole, Chicken
Ingredients
- 1 1/4 teaspoons salt
- 1/2 teaspoon pumpkin pie spice
- 3/4 teaspoon ground allspice
- 3/4 teaspoon dried thyme leaves
- 1/4 teaspoon ground red pepper (cayenne)
- 6 boneless skinless chicken thighs
- 1 tablespoon vegetable oil
- 1 can (15 oz) Progresso® black beans, drained, rinsed
- 1 large sweet potato (1 lb), peeled, cubed (3 cups)
- 1/4 cup honey
- 1/4 cup lime juice
- 2 teaspoons cornstarch
- 2 tablespoons sliced green onions (2 medium)
Directions
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Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, thyme and red pepper. Rub mixture on all sides of chicken. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2 to 3 minutes per side, until brown.
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In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch; add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish.
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Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and sweet potatoes are fork tender. Sprinkle with green onions