Recipe: Yam Chicken with Wild Pecan Rice

YAM CHICKEN WITH WILD PECAN RICE

8 chicken thighs, skinned
1/2 cup melted butter, divided
2 tablespoons olive oil
1 large (about 8 oz.) yam, peeled and coarsely shredded
1/2 teaspoon paprika
1 tablespoon finely chopped cilantro
1 tablespoon finely grated ginger
1 package (7 oz.) Wild Pecan Rice, prepared according to package directions
1/2 cup flaked coconut
1/4 cup finely chopped pecans
2 tablespoons sweet orange marmalade

Line 9 x 12 baking dish with foil and spread with olive oil. Add chicken, bone side down. In medium bowl, place shredded yam and cover with ice water. Let stand 5 minutes, drain and pat dry. In same bowl, add, stirring to mix, yam, ginger, coconut, pecans and marmalade. Divide yam mixture evenly and form a coating around each chicken thigh. Reserve 1 tablespoon of the butter and add to cooked rice. Brush remaining butter over yam-coated chicken and sprinkle with paprika. Bake in 400 F. oven about 35 minutes or until potato crust is golden and fork can be inserted in chicken with ease. Garnish with chopped cilantro. Serve over Wild Pecan Rice.

Makes 4 servings.
Source: National Chicken Council