The Jane Butel Southwestern Cooking School offers weekend and week long participation classes focusing on Southwestern cuisine. The school was rate...
Welcome to Seasoned Cooking and to Phil's International Flair!
Now that fall is upon us and the outdoor grilling season is over, it's time to bring the recipes back into the kitchen. This month’s recipe is from my sister Corinne. This dish is a little on the sweet side, so the kids will probably like it as much as the adults.
Now, on to the recipe! Be well, and good eating!
The pineapple and sweet potatoes give this dish a Hawaiian touch. I suggest serving this dish with steamed rice.
3 lbs. chicken
1 large can sweet potatoes
1 small can sliced pineapple
1 small can apricots or apricot jam
2 tbls. soy sauce
1/4 cup lemon juice
Cut up the chicken and place in a pan. Heat an oven to 450 degrees and place the pan with chicken in the oven for 20 minutes. Pour off the juices and reserve.
Next, arrange the sweet potatoes and pineapple around the chicken. Mix the apricots, lemon juice and soy sauce in a bowl and pour over the chicken. Cover the pan with foil and return the chicken to the oven for an additional 25 minutes. Finally uncover the chicken and broil for about 8 minutes, basting the chicken often.