Name: Whiskey Cola Chicken with Beets and Sweets
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 4 servings
Ingredients: 3 medium beets; 1/2 teaspoon salt; 3 medium sweet potatoes; 1 tablespoon margarine, cut into small cubes; 4 boneless, skinless chicken thighs; 3 tablespoons honey; 2 ounces cola; 1 ounce Irish whiskey; 1 tablespoon Dijon mustard; 1 tablespoon sriracha sauce; 1 teaspoon ginger powder; 4 tablespoons blended oil; 2 teaspoons garlic, chopped; 1 small yellow onion, small diced; 1 bunch kale, chopped into 1-inch pieces; 1 tablespoon fresh cilantro, chopped; 1 tablespoon fresh parsley, chopped; 1/2 tablespoon fresh rosemary, chopped; 1/2 teaspoon ground black pepper

Directions

Preheat oven to 375 degrees F.
Boil the beets in salted water until softened, approximately 20 minutes. Using a rag and gloves, peel your beets. Cut into 1-inch wedges and set aside.
Cut the sweet potatoes into 1-inch wedges. Place in a roasting pan with approximately 1/2 inch water. Top with margarine, cover pan with foil and bake until al dente, 15 to 20 minutes.
Next, trim all fat off chicken thighs and discard. Set chicken aside. Whisk together honey, cola, whiskey, mustard, sriracha, ginger powder, 2 tablespoons blended oil and 1 teaspoon chopped garlic in a medium bowl. Set aside half the sauce for later, then add the chicken thighs to the remaining sauce. Mix until the chicken is fully coated, then place on a parchment-lined sheet pan and bake until sauce and chicken start to darken and the internal temperature is at least 165 degrees F, 15 to 20 minutes.
Meanwhile, add the remaining 2 tablespoons oil to a saute pan set on medium-high. Once oil is hot, add diced onion and remaining teaspoon chopped garlic and cook until the onions and garlic turn translucent, then add sweet potatoes. Saute until the outsides of the sweet potatoes crisp up, 7 to 10 minutes.
Toss beets and kale together in a mixing bowl. Add sweet potato mixture directly from the saute pan while hot. Mix all together, then add cilantro, parsley, rosemary and pepper and move to a sheet pan. Place in the oven to heat and crisp kale, approximately 5 minutes. Remove and plate with chicken. Top chicken with reserved sauce and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Farmer's Keep, Philadelphia, PA

Whiskey Cola Chicken with Beets and Sweets

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