The orange juice and thyme/coriander spices are a fresh flavor combination.
3 Tbls flour
4 tsp ground coriander
½ tsp thyme
½ tsp sea salt
½ tsp pepper
1½ lb boneless, skinless chicken
4 slices thick-cut bacon
1 onion, cut into 1" chunks
1 C chicken broth
1 large sweet potato, peeled and cut into 1" chunks
1 medium zucchini, cut into ½" thick half-moon slices
½ C fresh orange juice
Mix flour, coriander, thyme, salt and pepper in a shallow dish. Coat chicken with flour mixture. Reserve remaining flour mixture.
Cook bacon in deep fry pan until crisp; drain on paper towels and slice or crumble into ½" thick pieces. Set aside. Reserve 2-3 Tbls drippings...add chicken and cook over medium heat 5 minutes or until lightly browned, turning once. Remove from pan.
Add onion to pan, cook 4 minutes or until tender, stirring occasionally. Mix broth and reserved flour mixture with a wire whisk until smooth. Add to pan with sweet potatoes and mix well. Bring to a boil, reduce heat to medium low; cover and cook 15 minutes or until sweet potatoes are tender. Return chicken to pan; add zucchini and orange juice and return to boiling. Reduce heat; cover and simmer 5-10 minutes until zucchini is tender. Sprinkle with bacon before serving.