Created by jclawson
, Thursday, 02 December 2010
This dish can be assembled up to one day ahead, but be sure to keep it refrigerated.
1 cup fine, dry bread crumbs
1/3-cup finely chopped pecans or cashews
6 large, meaty, skinless chicken thighs
2 tablespoons butter
4 tablespoons orange juice
Sections from 2 to 3 large navel oranges
2 large sweet potatoes, scrubbed and cut into chunks
1 tablespoon orange zest
Coat a 9-inch-by-13-inch casserole dish with non-stick spray. Mix the bread crumbs, nuts, and seasonings on a paper plate. Pat the chicken pieces dry. Melt the butter in a small, non-stick skillet and add the orange juice. Dip the chicken pieces in the butter mixture, then in the crumb mixture and arrange each piece in the casserole. Surround the chicken with orange sections and the sweet potato chunks, and sprinkle with the orange zest and any leftover crumb and butter mixtures. Cover and refrigerate up to 24 hours. Do not freeze. To bake, remove the dish from the refrigerator 30 minutes ahead of time (no longer) and bake at 350 degrees for 35 to 45 minutes or until the chicken is done and the sweet potatoes are tender. This recipe calls for a green vegetable, such as steamed broccoli, and a fruity dessert, such as lemon sponge cake covered with strawberries.