Maple-Orange Glazed Chicken and Sweet Potatoes in a Bread Bowl

This dish is perfect for a chilly fall evening. The rosemary seasoned chicken and tender sweet potatoes coated in a sweet citrus glaze, and cradled in a bread bowl is both delicious and satisfying. (Try this glaze over grilled ham steaks - DELISH!!)

• Ready In: 50 mins
• Serves: 4

Ingredients

• 4  loaves  bread, small round (country-style or sourdough)
• 2  medium sweet potatoes, scrubbed, peeled and cut into 1/2-inch cubes
• 2  cups  fresh orange juice
• 4  tablespoons orange zest
• 1⁄2 cup maple syrup
• 4  tablespoons light brown sugar
• 1  teaspoon ground cloves
• 1  teaspoon cinnamon
• 2  tablespoons olive oil, divided
• 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
• 1  teaspoon kosher salt
• 1  teaspoon fresh ground pepper
• 1⁄2 teaspoon onion powder
• 2  tablespoons fresh rosemary, chopped
• 1  teaspoon ground ginger
• 2  large shallots, finely sliced
• 1⁄2 cup red onion, coarsely chopped
• 2  garlic cloves, chopped
• 1⁄2 cup dried cranberries
• 1⁄4 cup walnuts, toasted and coarsely chopped
• 1⁄2 cup  chopped scallion
•  crushed red pepper flakes, to taste
•  flat leaf parsley, coarsely chopped

Directions

1. Make a 1/2-inch deep cut horizontally across the top of the bread loaves. Using a sharp knife, hollow to form a large bowl. Set aside. (BE CAREFUL TO NOT BREAK THROUGH THE SIDES OR THE BOTTOM CRUST). Cut the scooped out bread into crouton sized cubes and bake in 425°F oven until brown; set aside.
2. Place sweet potatoes in a large pot; add enough water to cover. Cook over a high flame and bring to a boil, lower flame to medium-high and cook until tender (about 3 - 5 minutes); drain and set aside.
3. Make the glaze by whisking together the orange juice, orange zest, maple syrup, brown sugar, cloves, and cinnamon. Set aside.
4. Heat 1 tablespoon of olive oil in a large-wide skillet over a medium-high flame. Season the chicken cubes with salt, pepper, onion powder, rosemary, and ginger. Sauté for 5 to 7 minutes, or until the center is no longer pink. Remove the chicken and keep warm.
5. Heat HALF of the maple-orange glaze in a sauce pan until thick and bubbly, about 15 minutes. Set aside and keep warm.
6. Add remaining oil to the skillet. Sauté shallots and red onion over a medium-high flame until tender, about 3 to 5 minutes. Add the garlic to the onion and cook it just long enough to coat with oil. To the skillet, add the chicken, sweet potatoes and the remaining glaze mixture; bring to a boil. Cover and reduce heat to medium-low. Simmer 10 minutes - glaze should be thick and bubbly.
7. In small bowl, mix together cranberries, walnuts, scallions and red pepper. In large mixing bowl, gently toss the glazed chicken and sweet potatoes, the cranberry mixture, and the baked croutons - If desired, drizzle additional glaze to thoroughly coat the chicken and sweet potato mixture.
8. Divide and transfer to the hollowed bread loaves; sprinkle with parsley to garnish. Place the "bread bowls" on a plate or in a deep soup bowl. Serve with extra maple-orange glaze on the side.
9. DON'T FORGET -- YOU CAN EAT THE BOWL!