Preparation: 15 minutes
Cooking: 55 minutes
Total: 1 hour 10 minutes
Yield: 6 servings
1/2 tsp. grated peel and 1/4 cup juice from 2 lemons
3 tsp. honey, divided
4 ancho chiles, stemmed, seeded, soaked
1/4 cup zesty Italian dressing
6 chicken legs with thighs (3 pounds), separated
1 1/2 lb sweet potatoes (about 3), peeled and each cut into 12 wedges
1 large sweet onion, cut into wedges
1/2 cup sour cream
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Blend lemon juice, 2 tbsp. honey and chiles to make a smooth paste.
Pour dressing over chicken in a large bowl, stir to coat chicken. Spread half of chicken in a Dutch oven or in a large deep skillet; cook on high for 2 min. Remove chicken from the pan and repeat with remaining chicken. Put the onions in the pan, cook for 5 min., stirring occasionally. Return the chicken to the pan. Add the potatoes and chili paste, mix well. Cover the pan.
Simmer over medium-low heat 45 min. or until chicken is cooked through and the potatoes are tender, stirring occasionally. Mix sour cream, lemon zest and remaining honey. Serve this sauce with chicken.
Extra touch: Sprinkle with a little chopped cilantro.
