Daphne Oz’s Chile Jam Chicken With Carmelized Sweet Potatoes & Peaches

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Cristina Ferrare
Uploaded by: Cristina Ferrare


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4 skinless, bone-in chicken thighs

Sea salt

Fresh cracked black pepper

2 tablespoons olive oil

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 ½ lemon

Caramelized Sweet Potatoes and Peaches (recipe below)

1 tablespoon organic coconut oil, melted

2 tablespoons pure maple syrup, room temperature (if it is cold, the coconut oil will solidify on contact)

½ 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

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