Salmon with Lentils

Warm and hearty is the name of the game with this dish, ready for your table in just an hour.Courtesy of Alison Kent.
Directions for: Weeknight Chicken Adobo with Sweet Potatoes

Ingredients

1 Tbsp (15 mL) vegetable oil

8 (about 2 lbs/1 kg) bone-in skin-on chicken thighs

2 onions, chopped

4 clove garlic, minced

cup (60 mL) each water soy sauce and white vinegar

2 Tbsp (30 mL) liquid honey

1 leaves bay

tsp (1 mL) pepper

pinch hot pepper flakes (optional)

1 lb(s) (500 g) sweet potatoes (about 2), peeled and cut into 2-inch (5 cm) cubes

2 green onions (green parts only), cut into 1-inch (2.5 cm) lengths

Directions

1. In shallow Dutch oven, heat oil over medium-high heat; brown chicken all over, 6 to 8 minutes. Transfer chicken to bowl. Drain all but 1 tablespoon (15 mL) fat from pan; return to stovetop over medium heat. Add onions and garlic; cook, stirring often, until golden, about 5 minutes.

2. Add water, soy sauce, vinegar, honey, bay leaf, pepper and hot pepper flakes, if using. In single layer, return chicken and any accumulated juices to pan; top with layer of sweet potatoes.

3. Bring to boil; cover and simmer over medium-low heat until potatoes are tender and juices run clear when chicken is pierced, 25 to 30 minutes.

4. Discard bay leaf. Sprinkle with green onions. Serve chicken and potatoes with sauce spooned overtop.

See more: Chicken, Potatoes, Dinner, Main, Mexican, North American