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Warm Spiced Cider Glazed Chicken Patties with Cinnamon-Kissed Roasted Sweet Potatoes

Présenté par

raddar team

Serving

4

Preparation

15 minutes

Cooking time

30 min

The warm cinnamon and apple cider glaze does double duty — it coats the juicy chicken patties and ties beautifully into the roasted sweet potatoes, making the whole meal taste intentional and cohesive. Everything comes together in one oven and one skillet, so cleanup is a breeze on even the most hectic evenings.

Ingredients

For the Sweet Potatoes

3 medium sweet potatoes, peeled and cut into ¾ in cubes
2 tbsp olive oil
½ tsp cinnamon
¼ tsp nutmeg
½ tsp salt
¼ tsp black pepper

For the Chicken Patties

1 lb ground chicken
2 garlic cloves, minced
¼ cup breadcrumbs
1 egg
½ tsp cinnamon
¼ tsp nutmeg
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil (for the pan)

For the Warm Spiced Cider Glaze

3 tbsp apple cider vinegar
3 tbsp apple juice or apple cider
2 tbsp honey
¼ tsp cinnamon
Pinch of nutmeg
Pinch of salt

Steps

Preheat your oven to 425°F and line a large baking sheet with parchment paper.
Toss the sweet potato cubes with olive oil, cinnamon, nutmeg, salt, and pepper directly on the baking sheet. Spread them into a single layer and roast on the middle rack for 28–30 minutes, flipping once halfway through, until the edges are golden and caramelized.
While the sweet potatoes go into the oven, combine the ground chicken, garlic, breadcrumbs, egg, cinnamon, nutmeg, salt, and pepper in a large bowl. Mix until just combined — don’t overwork it. Shape into 8 small patties, roughly ¾ in thick. Set aside.
While the sweet potatoes roast, make the glaze. In a small saucepan over medium heat, stir together the apple cider vinegar, apple juice, honey, cinnamon, nutmeg, and salt. Bring to a gentle simmer and cook for 4–5 minutes, stirring occasionally, until slightly thickened and syrupy. Remove from heat and set aside.
About 15 minutes before the sweet potatoes are done, heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken patties and cook for 4–5 minutes per side until deep golden brown and cooked through (internal temperature of 165°F).
Reduce the skillet heat to low. Pour the glaze over the patties and gently turn them to coat. Let them simmer in the glaze for 1–2 minutes until glossy and fragrant.
Pull the sweet potatoes from the oven — they should be done right as the patties finish glazing. Plate the patties over or alongside the roasted sweet potatoes and spoon any remaining glaze from the pan over everything before serving.

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