Recipe: Skillet Chicken and Sweet Potatoes (with pineapple and ginger-brown sugar glaze)

SKILLET CHICKEN AND SWEET POTATOES

1 tablespoon olive oil
1 medium (about 3 1/2 pounds) chicken, cut into serving pieces
1 (20 ounces) can pineapple chunks, drained and liquid reserved
2 medium sweet potatoes, peeled and cut into 3/4-inch slices
1/4 cup firmly packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon ground ginger
Fresh parsley for garnish

In a large skillet set over medium heat, heat the oil and saute the chicken until lightly browned on both sides.

Add 1/2 cup pineapple liquid and sweet potatoes, bring to a boil, reduce to a simmer, cover and cook until the chicken is fork tender, about 30 minutes. Transfer the chicken and potatoes to a serving platter and keep warm.

Combine the sugar and cornstarch and stir into the skillet. Add the ginger, remaining pineapple liquid and pineapple chunks and cook until thickened. Spoon over the chicken and potatoes, garnish with parsley and serve immediately.

Makes 4-5 servings
Source: 2001 Chicken Recipes by Gregg R. Gillespie