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Main dishes

Lemon-Ancho Chicken & Sweet Potatoes

Lemon-Ancho Chicken &  Sweet Potatoes recipe
photo by:kraft
time
prep:
15 min
total:
1 hr 10 min
servings
total:
6 servings
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What You Need

1-1/2
tsp.  zest and 1/4 cup juice from 2 lemons
3
Tbsp.  honey, divided
4
 ancho peppers, stemmed, seeded and hydrated
1/4
cup  KRAFT Zesty Italian Dressing
6
 chicken leg quarters (3 lb.), separated
1-1/2
lb.  sweet potatoes (about 3), peeled, each cut into 12 wedges
1
large  sweet onion, cut into wedges
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/4
cup   chopped fresh cilantro

Make It

BLEND lemon juice, 2 Tbsp. honey and peppers in blender until smooth paste.

POUR dressing over chicken in large bowl; toss to coat. Add half the chicken to Dutch oven or large deep skillet; cook on high heat 2 min. Remove from pan. Repeat with remaining chicken. Add onions to pan; cook 5 min., stirring occasionally. Return chicken to pan. Add potatoes and pepper mixture; mix well. Cover.

COOK on medium-low heat 45 min. or until chicken is done (165ºF) and potatoes are tender, stirring occasionally. Mix sour cream, lemon zest and remaining honey. Serve spooned over chicken; top with cilantro.

Kraft Kitchens Tips

Substitute
For a darker sauce, substitute pasilla chiles for ancho chiles.
Substitute
Substitute 1 whole 3-lb. broiler-fryer chicken, cut into pieces, for the leg quarters.
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