Ingredients:
1 1⁄4 teaspoons salt
1⁄2 teaspoon pumpkin pie spice
3⁄4 teaspoon ground allspice
3⁄4 teaspoon dried thyme leaves
1⁄4 teaspoon ground red pepper (cayenne)
1 tablespoon vegetable oil
6 boneless skinless chicken thighs
1 can (15 oz) black beans, drained, rinsed
1 large sweet potato (1 lb), peeled, cubed (3 cups)
1⁄4 cup honey
1⁄4 cup lime juice
2 teaspoons cornstarch
2 tablespoons sliced green onions (2 medium)

Method:
1 Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, thyme and red pepper.

2 Rub mixture on all sides of chicken. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2 to 3 minutes per side, until brown.

3 In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch; add to skillet.

4 Heat to boiling, stirring constantly. Pour over chicken in baking dish.

5 Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and sweet potatoes are fork tender. Sprinkle with green onions.

Notes and Tips:
If a dry jerk seasoning or rub is available, use it to save a few minutes. This recipe uses a mild jerk seasoning rub; an authentic jerk rub will be spicier. You can substitute 1⁄4 teaspoon ground cinnamon, 1⁄8 teaspoon ground ginger and 1⁄8 teaspoon ground nutmeg for the pumpkin pie spice.

Jerk chicken casserole recipe