I modified this recipe from Robin Rescues Dinner, the new book by Food Network star Robin Miller. There are a lot of recipes I want to try in the book, so watch for some more from her!
For the chicken:
4 boneless, skinless chicken breasts
2 tsp Creole seasoning
Salt/pepper
For the potatoes:
2-4 medium Yukon gold potatoes, peeled and chopped
1 tbsp olive oil
2 tsp ground cumin (I used chili powder)
2 tsp sugar
1/2 tsp salt
1/2 tsp pepper
For the onions:
1 med red onion, chopped
1 tbsp olive oil
1/2 cup rum - Alternately 1/2 cup pineapple juice & 1/8 tsp. almond extract - I used pineapple juice & vanilla extract
2 tbsp brown sugar
1 tbsp cider vinegar
Preheat the oven to 400 degrees. Get out two baking dishes, one for the potatoes and one for the chicken. Spray both with cooking spray. Toss the potatoes with the ingredients listed; sprinkle the ingredients listed over the top of the chicken. Put both in the oven for 25 minutes. While those are baking, saute the onions with the ingredients listed. Serve everything together.
My husband and I really liked this, but we found that it was more time-consuming than it looked, and it was quite spicy. We will probably make these dishes separately in the future, not all three together as Miller suggests. (It is convenient that they can both be in the oven at the same time.) Also in the picture is a pineapple smoothie I made from a packet - great complement to this spicy dinner.
