Cook sweet potatoes in water until tender. Cook bite size chicken thighs in olive oi until golden brown (about 5 minutes).
Remove the chicken to a plate. In the pan add butter and flour and whisk together and then add stock and juice. Cook until thick, add barbecue sauce, scallions, peas, chicken and potatoes to the pan, stir to combine. Transfer to a casserole dish. Prepare cornbread batter according to directions and spread over the top of te casserole and bake about 12-15 minutes.
Ingredients
-
6 sweet potatoes
-
1 tablespoon olive oil
-
2 pounds chicken thighs, cut into buite size pieces
-
2 tablespoons butter, salt & pepper to taste
-
2 tablespoons flour
-
1 cup chicken stock
-
1/4 cup pineapple or orange juice
-
1/2 cup barbecue sauce
-
4 scallions, thinly sliced
-
1 cup frozen peas, defrosted
-
2 boxes cornbread mix
-
2 Eggs
-
2/3 cup milk
Copyright 1999-2024 - Tecstra Systems Corporation/RecipeTips.com - All Rights Reserved
