Ingredients
6 bone-in chicken thighs (about 2-1/4 pounds)1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons canola oil2 medium sweet potatoes, peeled and finely chopped (about 4 cups)1/2 cup mango chutney1/4 cup creamy peanut butter1 can (10 ounces) diced tomatoes and green chiles, undrained
Preparation
Preheat oven to 375°. Place chicken in a greased 13x9-in. baking dish; sprinkle with salt and pepper. Bake, uncovered, 30 minutes.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add sweet potatoes; cook and stir 10-12 minutes or until tender. In a small bowl, mix chutney and peanut butter; stir into sweet potatoes. Add tomatoes; heat through.
Spoon potato mixture over chicken. Bake 10-15 minutes longer or until a thermometer inserted in chicken reads 170°-175°.
