Maple,
Chicken, and Sweet Potato Hash
Nothing I like better than a
tasty dish that’s easy to make This one dances through the skillet, onto your
plate, and keeps you warm, even in the chill of winter’s icy thrust. Difficult?
You kidding? I don’t do
difficult. I do easy, while sipping brandy.
Allow me to introduce Ms.
Maple Chicken Sweet Potato Hash, the celebrated darling of your middle-aged
dreams. So, go ahead and pour yourself
that first snifter of brandy while I lead you through this taste-bud teasing,
stomach-pleasing recipe. By the way,
it’s a little less than 500 calories a serving and this dish can satisfy four
diners with ease.
Maple,
Chicken, and Sweet Potato Hash
I did
all the chopping and dicing ahead of time and also combined the
syrup/vinegar/mustard/cayenne/raisins in a small bowl. I kept the ingredients covered and
refrigerated all afternoon, so cooking supper was a snap.
1 Pound skinless and boneless chicken breasts, cut
into one inch chunks
1 Medium onion diced – I used
a red onion
2 Teaspoons sage – I used
fresh, but dried will do
1 Large clove garlic diced
¼ Teaspoon smoked paprika
Salt and pepper to taste
2 Pounds sweet potatoes,
peeled and diced
1 Tablespoon vinegar – I used
rice vinegar
¼ Cup whole grain mustard –
Dijon will do
¼ Cup Maple syrup
Pinch of Cayenne pepper
1/3 Cup raisins – I used
golden raisins
Spring onions, green portions
thinly sliced for serving
½ Cup Gorgonzola or a similar
blue cheese, cut in small chunks for serving
2 Tablespoons olive oil. More
if required (The chef makes the decisions!)
Heat the olive oil over medium
heat and add the chicken, diced onions, garlic and sage. Stir and cook until
the chicken chunks are browning and the onion is wilted. Salt and pepper as
desired.
Add a cup of water and mix in
the cubed sweet potato. Cover and steam only until the sweet potato is tender. Add the syrup mixture and heat well.
Fini! Plate the portions and decorate with green
onions and blue cheese.
Serve with the vegetables of
your choice. My choice was cheesy
smashed Brussel sprouts.
Stand up, take a bow and grab
that second snifter of brandy.
Looks good. By the way, wasn't Julia Child the great chef that got shit faced as cooked? HaHa. You're doing a pretty good impression of her, Bill. But bet that brandy's good too.
ReplyDeleteThanks, Pedro!!! Glad you enjoyed it. Easy to make.
ReplyDelete