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Issue 565: Cranberry Chicken With Sweet Potato Fries and Edamame

Rivky Kleiman

Dinner in a snap: chicken, edamame in the pod, and sweet-potato fries

Wednesday, November 01, 2017

 Mishpacha-Recipe

Food and prop styling by Renee Muller, Photography by Moishe Williger

This dinner prepares in a snap, tastes amazing, and has a virtually nonexistent cleanup. Try it. I guarantee you’ll get hooked too.

INGREDIENTS

Serves 4


Chicken
  • 8–10 chicken drumsticks
  • 1 10.5-oz (300-g) bag frozen edamame in the pod (may substitute green beans)
  • 4 small sweet potatoes, peeled and sliced in French-fry-style strips
  • olive oil, kosher salt, and pepper, to taste

DRESSING
  • ½ cup jellied cranberry sauce, mashed with a fork
  • 2 Tbsp Dijon mustard
  • ¼ cup maple syrup
  • 2 Tbsp chili sauce or ketchup
  • 2 Tbsp cider vinegar


PREPARATION

Preheat oven to 475°F (240°C).

Line two baking sheets with parchment paper. Spray with cooking spray. Place 4–5 drumsticks in the center of each sheet. Arrange the sweet potato fries on either side of the drumsticks. Drizzle drumsticks and fries with olive oil, kosher salt, and pepper. Toss the fries to coat evenly, leaving space on the baking sheet for the edamame.

Bake uncovered for 40 minutes. Meanwhile, place dressing ingredients in a small pot and bring to a boil. Stir until smooth. (Or microwave for 2 minutes, stirring once in the middle.) Remove baking sheet from the oven.

Brush the drumsticks with dressing. Toss edamame with olive oil, kosher salt, and pepper and place next to sweet potato fries.

Return baking sheet to oven, rotating top sheet to bottom shelf and bottom sheet to top shelf. Bake for 10 minutes. Brush drumsticks with sauce again and bake for an additional 10 minutes.  

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