Morning Glory Chicken Recipes

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MORNING GLORY CHICKEN

Combining Sweet Potatoes and Jicama with chicken makes for a simple and tasty dish sure to please. I like the broth over slices of bread. You may prefer differently.

Provided by Member 610488

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 5



Morning Glory Chicken image

Steps:

  • Place chicken pieces into large frying pan. Add water, chicken broth or white wine to barely cover pieces. Simmer, uncovered, for 20 minutes.
  • Peel the sweet potatoes and cut into 1 inch chunks. Add to the chicken and cook for 10 to 15 minutes, until sweet potato is just about tender. Add the jalapeno after 5 minutes of cooking time.
  • Peel the jicama and cut into julienne pieces, about 1/4 inch thick. Add to the chicken and turn up the heat to full boil. Cook for 5 minutes until jicama is just tender crisp and liquid has reduced a bit.
  • Serve the broth with chicken or reserve for another use.

Nutrition Facts : Calories 573.1, Fat 31.4, SaturatedFat 9, Cholesterol 155.2, Sodium 204.3, Carbohydrate 29.8, Fiber 8.6, Sugar 6.2, Protein 40.9

3 lbs chicken pieces
1 -2 cup chicken broth or 1 -2 cup white wine
3 large sweet potatoes
1 lb jicama
1 jalapeno, seeded and chopped

MORNING GLORY MUFFINS

Provided by Ina Garten

Categories     main-dish

Time 55m

Yield 14 to 16 muffins

Number Of Ingredients 14



Morning Glory Muffins image

Steps:

  • Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
  • In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

1 cup vegetable oil, plus extra for the pan (see Cook's Note)
3 extra-large eggs
2 teaspoons pure vanilla extract
2 cups grated carrots, unpeeled and grated on a box grater
1 Granny Smith apple, unpeeled and grated on a box grater
1 (8-ounce) can crushed pineapple, drained
1/2 cup pecans, roughly chopped
1/2 cup sweetened shredded coconut
1/2 cup raisins
2 1/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt

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