Dinner: Chile Jam Chicken With Caramelized Sweet Potatoes and Peaches

Recipe by Daphne Oz This is not your average chicken dinner. Chile jam adds spice and sweetness, and the accompaniments of caramelized sweet potatoes and peaches take it out of this world. Let the chicken thighs continue to crisp in a cast-iron pan as th

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Chile Jam Chicken With Caramelized Sweet Potatoes and Peaches

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 tablespoon organic coconut oil, melted
2 tablespoons pure maple syrup, room temperature (if it is cold, the coconut oil will solidify on contact)
1/2 teaspoon ground cinnamon
Iodized salt
1 medium sweet potato, scrubbed and cut into 1-inch chunks
2 medium peaches, pitted and sliced into 4 wedges each
1 medium sweet onion, peeled and quartered

Instructions

Preheat the oven to 450 °F.
In a small bowl, whisk the coconut oil, syrup, cinnamon, and salt. Put the potato and peaches in 2 separate bowls. Pour three quarters of the syrup mixture over the sweet potato and one-quarter over the peaches and toss. Spread the potato in an even layer in a large baking dish and roast for 10 minutes. Toss the potato and roast for 5 minutes more. Add the onion and roast for 15 minutes. Toss the potato and onion, add the peaches in an even layer, and roast 10 minutes, or until the potato and onion are fork tender and the peaches have caramelized.

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