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Easy chicken in spicy sweet potato sauce recipe

Easy chicken in spicy sweet potato sauce recipe



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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

This is a great healthy recipe that tastes amazing and is easy to make. It's also very versatile and can be adjusted to your own tastes or what you have available. Serve with rice or baked sweet potato and salad.

5 people made this

IngredientsServes: 2

  • 2 chicken breast fillets
  • salt and pepper, to taste
  • chilli powder, to taste
  • paprika, to taste
  • 1/2 sweet potato, peeled and cubed
  • oil, as needed for cooking
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1 pepper, seeded and chopped
  • 1 clove garlic, minced or 1 teaspoon garlic paste
  • 1 tablespoons tomato puree or passata
  • 1 chicken or vegetable stock cube

MethodPrep:20min ›Cook:45min ›Ready in:1hr5min

  1. Chop the chicken into cubes and season with salt, pepper, chilli powder and paprika. For best results allow the chicken to marinate in the fridge for a few hours.
  2. Place the sweet potato in a saucepan over a medium high heat and add just enough water to cover. Cook for 20 to 30 minutes or until tender, topping up with water if necessary. Do not drain, but rather mash together with the water.
  3. Remove the chicken from the fridge. Heat a little oil in a frying pan and cook and stir the chicken until browned on all sides. Add the vegetables, garlic, tomato purée and stir. Add the sweet potato and crumble in the stock cube.
  4. Taste test and add some more paprika and black pepper and chilli powder if desired then reduce the heat and leave to cook on a low heat until the sauce thickens.

Tip

I have also experimented with this using different ingredients with good results: adding different vegetables e.g. mushrooms, spring onions, sweetcorn. Adding sweet chilli sauce and Worcestershire sauce instead of tomato purée. You can pretty much use this as a base for whatever you have available.

See it on my blog

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Easy to make and very yummy...I used Worcestershire Sauce instead of tomato purée and loved it.-15 Sep 2016


Sweet Potato Spicy Chicken Sweet Potato Spicy Chicken is a recipe to impress. A dinner recipe that is easy, and packed full of rich flavor that is sure to make the whole family happy. Gluten Free, Dairy Free, Soy Free, Whole30 and Paleo. I had a great weekend, my oldest was home for a few days, I had several friends and family over for dinner on Saturday and I got to drink amazing wine, and catch up with my favorite people. One of my friends who follows my blog mentioned that there have not been a lot of ‘meat’ recipes posted lately. Which is true, but I was quick to let her know that in facet my next recipe would in fact be a recipe loaded with protein. This Sweet Potato Spicy Chicken Recipe is loaded with ‘meat’ along with a ton of flavor. Chicken, bacon, sweet potatoes and spices work together in this dish like a four-part harmony. Smoothly complimenting one another and making your taste buds very happy little buds indeed. I have used chicken thighs in this recipe which is very rich. Like oh-my this is amazing! However, if you want to keep your calorie count a little lower, but still want the flavor from the dark meat, do a combination of chicken thighs and breasts. Whichever meat you choose this dish is simple to pull together with a limited amount of prep and ingredients. Spicy Chicken Sandwiches

From the Test Kitchen

Alabama white sauce, or white barbecue sauce, is a mayo-based condiment with a kick—thanks to ingredients like cayenne pepper and prepared horseradish (the grated and vinegar-packed root). Tonight, we’re slathering our white sauce onto toasted buns before piling on crispy chicken and pickled sweet peppers. Served with the sandwiches, roasted sweet potato, tossed with marinated scallion, makes for a perfectly hearty side.

Title

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the buns. Halve the sweet potato lengthwise, then cut crosswise into 1/4-inch-thick pieces. Quarter the peppers lengthwise. Cut off and discard the root end of the scallion. Thinly slice the scallion and place in a bowl with 2/3 of the vinegar. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper toss to thoroughly coat. Arrange in a single, even layer. Roast, turning halfway through, 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven and top with the marinated scallion and marinating liquid carefully toss to combine. Season with salt and pepper to taste.

While the sweet potato roasts, in a bowl, combine the mayonnaise, horseradish, spice blend, and remaining vinegar. Season with salt and pepper to taste.

While the sweet potato continues to roast, place the flour on a plate. Pat the chicken dry with paper towels season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess) transfer to a separate plate. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 5 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board and cut in half.

Add the buns, cut side down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 1 to 2 minutes, or until lightly browned. Transfer to a clean, dry work surface.

Spread as much of the sauce as you'd like onto the cut sides of the toasted buns.Top the bun bottoms with the halved chicken and peppers complete the sandwiches with the bun tops. Divide the sandwiches and roasted sweet potato between 2 dishes. Enjoy!

Tips from Home Chefs

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Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the buns. Halve the sweet potato lengthwise, then cut crosswise into 1/4-inch-thick pieces. Quarter the peppers lengthwise. Cut off and discard the root end of the scallion. Thinly slice the scallion and place in a bowl with 2/3 of the vinegar. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper toss to thoroughly coat. Arrange in a single, even layer. Roast, turning halfway through, 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven and top with the marinated scallion and marinating liquid carefully toss to combine. Season with salt and pepper to taste.

While the sweet potato roasts, in a bowl, combine the mayonnaise, horseradish, spice blend, and remaining vinegar. Season with salt and pepper to taste.

While the sweet potato continues to roast, place the flour on a plate. Pat the chicken dry with paper towels season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess) transfer to a separate plate. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 5 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a cutting board and cut in half.

Add the buns, cut side down, to the pan of reserved fond. (If the pan seems dry, add 1 teaspoon of olive oil.) Toast on medium-high 1 to 2 minutes, or until lightly browned. Transfer to a clean, dry work surface.

Spread as much of the sauce as you'd like onto the cut sides of the toasted buns.Top the bun bottoms with the halved chicken and peppers complete the sandwiches with the bun tops. Divide the sandwiches and roasted sweet potato between 2 dishes. Enjoy!


Your Paleo Chicken Fingers Game Plan:

  1. Pour some tapioca starch into a bowl, whip some eggs, and season some almond flour. Dip the chicken fingers from one bowl to the next. Set them aside and go relax.
  2. Put the chicken in the oven. Quick boil the honey, hot sauce, and garlic powder. Go relax some more. (Truth: you might want to put on some cauliflower rice and make a quick salad.)
  3. Pour the sauce over the chicken and put it back in the oven for a few minutes to caramelize the sauce.
  4. Dig in and watch the smiles spread across everyone's faces!


Spicy Chicken and Sweet Potato Meal Prep Magic

So delicious! Really easy to pull together and you can mix and match different veggies to keep each bowl interesting. Thanks for the recipe!

It seriously happens every year.

I start strong with my declaration that spring my least favorite season. I walk around obnoxiously saying that I really prefer summer and fall and maybe even the first few days of winter, but spring? not so much.

and then spring comes around and the air tastes like flowers and dirt and rain and I don’t have to wear a jacket and we can keep the windows open at night and I remember that, yes indeed! I actually love spring. Or more like I NEED spring. Isn’t it just such a sweet drink for the soul?

Is it just me, or does this spring season feel especially life-giving? I feel like as soon as April came around the corner, I just dove headfirst into a few months of all things New and Fresh and Life.

Like for example. We have a new studio that we’re setting up which means a non-stop stream of energy and inspiration and re-arranging every time I look up. And we just finished a round of workshops for the first time ever, which means new friends and new work and fresh excitement. Our living room has fallen victim to my spontaneous 11pm idea to “just move that one end table real quick” and is now undergoing a major re-fresh involving light and airy paint colors, less clutter, and a more open furniture arrangement which has overall made our house 900x more wonderful to live in. We got rid of our TV – like, officially sold it – SO LONGGG friend! and in its place, sort of, I’m on a book-reading binge which is code for going to bed an hour earlier than usual. Not mad about it.

As I mentally prep for my birthday next week (30!), I’m feeling strangely inspired to really take care of myself – eating well, exercising, getting plenty of sleep, not breaking my back over my love of a food blog, etc. I mean, I’ve always been semi-excited about health and self-care and bla bla bla, but I feel like at some point in these last few weeks, I got bit by a springy new-self bug that is making me especially committed to doing life well and enjoying it as much as possible.

Oh, right. Did you like that? How I glossed over that one little detail?

*when you write something that you know is true but have to do a double-take to see if its real like WHAT I’m fine tho

**tips for how to turn 30 well can be left in the comments

With the new life and the freshness of spring, I’ve also been feeling a renewed sense of energy towards cooking. Just cooking for real, regular life. Like how I used to, before I cooked for the blog. Back when I used to cook because I was actually hungry and needed a meal to eat. *mind blowing* The way I fell in love with food just for being food.

It feels sort of backwards, actually, like I can sense a new wave of food and recipe inspiration coming, but in order to get there I need to just erase all the extra things and embrace the simplicity of making food that is scaled down to its most minimal wonderfulness. Food that we will actually want to make and eat for dinner. Maybe it’s me being lazy or maybe it’s being a food blogger and needing to work around food so much, but sometimes regular life cooking loses its sparkle and I end up eating more sushi takeout than should ever be legal and it’s not even bad because sushi is SO DELICIOUS. But you get it, right?

That’s what this Spicy Chicken and Sweet Potato Meal Prep Magic situation is all about. It’s me saying: I see you, hungry person with an empty fridge on a busy Monday (ugh, aren’t Mondays so rough? come ON, life), and I acknowledge the weariness that you’re carrying, BUT YOU AND I? WE CAN DO THIS.

You can you can you can. This requires 45 minutes of mostly-hands off time, and you can feel really good about it because it looks pretty and tastes delicious, especially with a big ol’ side of avocado and hummus. And then you can enjoy it 5x over in all its different forms (cold salad! warm veggie / rice bowl! soup! pasta! taco! cause I don’t know, maybe you like broccoli in your tacos? whatever) and appreciate all the yummy nutrition and back-to-dinner-table-basics it brings into your life.

By making regular meals, feeding myself good food on the most basic level and not stressing about all the other stuffs, this is what I’m trying to do: I’m trying to leave a little margin in my life for some above and beyond food inspiration. Going backwards to go forwards. It’s me and maybe you starting a wave of fresh new energy by just going super simple, totally stripped down, completely basic on ourselves.

Hey guys bonus! basic is also delicious. So long as I got my dollop of hummus and my avocado for sides, I can honestly say that even as a sauce-a-holic I did not miss any sort of sauce here. WHAT is even going on. Who knew?! Basic is the new Next Level.

So since I’ve said basically nothing about the food yet and it’s now the end of the post, let me just say this.

This “recipe” is less of specific recipe and more of a concept that we’ve been loving lately. Loving as in EATING IN OUR REAL LIFE. I didn’t make this for the blog – I made it for real life first. And now I love it so much that I want to share it on the blog. And that order feels refreshing.

Here’s the concept: Fill sheet pans up with good ingredients – vegetables, protein, etc. – toss with olive oil and good salt and spices, roast for a while, then pack into containers for easy eating and lunch-taking and meal-building all week.


Recipe Summary

  • 2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground red pepper
  • 1 bay leaf
  • 1 ½ teaspoons olive oil
  • 1 ½ pounds skinless, boneless chicken breast, cut into 1-inch pieces
  • 1 ½ cups vertically sliced onion
  • 1 ½ teaspoons minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 cups (1/2-inch) cubed peeled sweet potato
  • ¾ cup canned chickpeas, rinsed and drained
  • ½ cup frozen green peas
  • 1 tablespoon fresh lemon juice

Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.

Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan sauté 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high return chicken to pan. Cook 1 minute, stirring occasionally. Stir in ginger and garlic cook 1 minute, stirring constantly. Add curry powder mixture cook 2 minutes, stirring constantly. Add broth and tomatoes bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas cook 5 minutes or until thoroughly heated. Remove from heat stir in lemon juice. Discard bay leaf.

Wine note: The dish's bold flavors can overpower the more delicate nuances of any wine, so opt for a refreshing white blend. PromisQous ($12) has a touch of sweetness to cut the heat, while its citrus and floral aromas rise above the complex flavors. --Jeffery Lindenmuth


45 Best Sweet Potato Recipes to Inspire a Creative, Delicious Dish

We've all been there before: You bought a bag of sweet potatoes, but now you have no idea what to do with them. Sure, you could just make the same old sweet potato recipes you've made before by baking them in the oven. But what if you got creative with this versatile starch by making a cheesy casserole, spicy taquitos, or even fluffy pancakes instead? These recipes use the popular alternative potato in mains, sides, soup recipes, and more.

If you're looking for tasty casserole dishes, check out the taco casserole or the sage Parmesan breadcrumb casserole. These are sure to upgrade any holiday dinner spreads, or just amplify your weeknight dinner selections. If you'd rather incorporate them into one harmonious meal, try the sweet potato and black bean tacos or the brown butter sweet potato gnocchi. These ideas also represent the endless ways to use sweet potatoes as a substitute for meat or noodles to create some tasty vegetarian dinners or low-carb meal options. You could even bake a batch of sweet potato fries in the oven for what Ree Drummond calls "one of the best snacks in the world." And, because they're easy to cook, many of these recipes are also simple 30 minute meals!

Check out our roundup of creative sweet potato recipes below that will put any extra potatoes to good (not to mention crazy-delicious) use.


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Inspiralized started out of a pure passion for eating healthy and helping others. When Ali Maffucci, discovered the spiralizer, she quickly learned how easily it could be used to make creative, delicious and nutritious meals

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Ingredients

  • 250 grams Chicken , cut into pieces with bones
  • 2 Sweet Potatoes , diced
  • 5 sprig Coriander (Dhania) Leaves , finely chopped For marination
  • 1/2 cup Curd (Dahi / Yogurt)
  • Salt , as per required
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red Chilli powder For masala
  • 1 teaspoon Oil
  • 1 Onion , thinly sliced
  • 6 cloves Garlic , finely chopped
  • 2 inch Ginger , grated
  • 1 Green Chilli , finely chopped
  • 1/2 cup Homemade tomato pureeFor ground masala
  • 3 Whole Black Peppercorns
  • 3 Cloves (Laung)
  • 1 inch Cinnamon Stick (Dalchini)
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon Coriander (Dhania) Seeds
  • 2 Byadagi Dried Chillies

  • 3 sweet potatoes, cut into chunks
  • 190g bag spinach
  • 1 tbsp sunflower oil
  • 8 chicken thighs, skinless and boneless
  • 500ml chicken stock

For the spice paste

  • 2 onions, chopped
  • 1 red chilli, chopped
  • 1 tsp paprika
  • thumb-sized piece ginger, grated
  • 400g can tomatoes
  • 2 preserved lemons, deseeded and chopped

To serve

  • pumpkin seeds, toasted
  • 2-3 preserved lemons, deseeded and chopped
  • 4 naan bread, warmed

Method

Put the sweet potato in a large, deep saucepan over a high heat. Cover with boiling water and boil for 10 mins. Meanwhile, put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed.

Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.

Return the saucepan to the heat (no need to wash it first), then add the oil, followed by the spice paste. Fry the paste for about 5 mins until thickened, then add the chicken. Fry for 8-10 mins until the chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.

Check the chicken is cooked by cutting into one of the thighs and making sure it’s white throughout with no signs of pink. Season with black pepper, then add the sweet potato. Leave to simmer for a further 5 mins. Meanwhile, roughly chop the spinach and add to the stew. At this point you can leave the stew to cool and freeze for up to 3 months, if you like.

Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.