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1
Preheat oven to 350 degrees.
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2
Spray an 11 x 14 inch baking dish with non stick cooking spray; set aside.
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3
Mix together olive oil, kosher salt, onion powder and garlic together; brush over the surface of the chicken pieces on both sides.
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4
Place the chicken into the baking dish, cover with foil and cook for one hour.
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5
Meanwhile, make the sauce by whisking together the orange juice, orange sections, orange zest, brown sugar, ancho chile powder, cornstarch and parsley in a medium saucepan; bring to a simmer and cook 15 minutes then remove from heat; set aside.
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6
Remove chicken from oven and drain off the liquid.
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7
Spoon the orange sauce mixture over the chicken and return to oven, uncovered, for 15 minutes or until tender.
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8
Add the sweet potatoes to a large saucepan or dutch oven, cover with water and simmer until nearly fork tender or about 8 minutes.
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9
Drain the water off and using the same saucepan, add the olive oil and bring to medium low temperature.
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10
Saute the red bell pepper, onion, celery and jalapeno pepper for 3 minutes.
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11
Stir in the sweet potatoes.
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12
Cook, stirring for five minutes; stir in the apples, ginger, salt, white pepper and brown sugar.
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13
Continue to cook potatoes, stirring to evenly caramelize, for 15 minutes.
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14
To serve, spoon potatoes onto a platter topped with the chicken.
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15
Spoon any sauce over the top and sprinkle with toasted walnuts.
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16
Garnish with chopped cilantro.
