Name: Chile Jam Chicken With Caramelized Sweet Potatoes and Peaches
Yield: Serves 2
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; 4 skinless, bone-in chicken thighs; Sea salt; Fresh-cracked black pepper; 4 tablespoons chile jam (some of my favorites: Hell Fire Pepper Jelly from Jenkins Jellies or INNA Jam’s Plenty Spicy Jalapeño for heat seekers); Juice of 1/2 lemon

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Photo by Ellen Silverman

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 the jam glaze reduces around them, and it will naturally create a crisp sticky-crunchy coating that is to die for!

Recipe notes

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