Moroccan Chicken Stew with Sweet Potatoes

I forget how much I love sweet potatoes! This recipe features them and it is definitely a keeper.Moroccan Chicken Stew with Sweet Potatoes. Its from Everyday Food magazine. Here's the recipe.

I made this one exactly as written, except two things: I didn't have any saffron so I left that out, since its optional anyway. I didn't have fresh cilantro, so at the last minute I added some frozen green peas - it tasted good and orange and green is my favorite color combo - win win!!

Chicken Korma

Chicken Korma is a favorite entree that I order at Indian restaurants. Tonight I thought I'd try my hand at making it at home. I found this recipe at allrecipes.com, and it is just what I was hoping for. The only changes I made from the recipe on their site is that I couldn't find the cardamom seeds, so I used the ground stuff and I opted for cilantro rather than parsley.

When I talked to mom tonight and told her what I was cooking she said: "boy, when you stepped out of the box, you really stepped out of the box." I guess in some ways that's true, but I'm still afraid of condiments, so I have a ways to go yet too!

Senegalese Peanut Soup with Chicken

Yum yum!

3/4 pound sweet potatoes
5 tablespoons peanut oil
8 each Roma tomatoes, halved and seeded
1 tablespoon curry powder
1 cup onions, julienned
1 1/2 teaspoons minced garlic
1/4 teaspoon cayenne pepper
1 quart chicken broth
1/2 cup smooth peanut butter
1 cup unsweetened coconut milk
1 3/4 teaspoons salt
1/2 teaspoon fresh ground white pepper
1 1/2 pounds boneless, skinless chicken breast, diced into 1-inch cubes
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped, roasted peanuts

Preheat oven to 400 degrees F.

Coat the sweet potatoes with 1 tablespoon of the peanut oil and place in an oven-proof pie tin. Place the pie tin in the oven and roast the sweet potatoes for 50 minutes to 1 hour, or until the potatoes are fully roasted and fork tender. Once the potatoes are cool enough to handle, remove the skin from the potatoes and discard them. Reserve the sweet potato flesh until ready to use.

Place the tomatoes in a small mixing bowl and coat with 1 tablespoon of peanut oil. Lay the tomatoes on a baking sheet, skin side up, and season with salt and pepper. Place the sheet pan in the oven and roast the tomatoes until the skins are caramelized and wilted, about 25 to 30 minutes. Remove the tomatoes from the oven, discard the skins, and set the tomatoes aside until ready to use.

Set a 1 gallon stockpot over a medium high heat and add 2 tablespoons of peanut oil. Add the curry powder to the pot and toast for about 30 to 45 seconds, stirring constantly. Add the onions and saute for 3 to 4 minutes. Add the minced garlic to the pot and cook, stirring, for 30 seconds. Add the cayenne pepper and chicken stock to the pot and bring to a boil. Reduce the heat to a simmer.

Add the roasted sweet potatoes and tomatoes to the soup. Add the peanut butter and coconut milk to the pot and stir to blend. Let simmer for 10 minutes, and blend with an immersion blender or in batches in a bar blender until smooth. Season with 3/4 teaspoon of the salt and, if necessary, more pepper.

Season the chicken pieces with the remaining teaspoon of salt and the white pepper, and sear in a hot saute pan with the remaining 1 tablespoon of peanut oil for 5 minutes. Add the seared chicken to the pot. Cook until the chicken is tender, about 10 to 15 minutes.

To serve, ladle the soup into bowls and garnish with extra cilantro and the chopped peanuts.

Chicken Pot Pie

Chicken Pot Pie is a definite comfort food. (Which I need after the week I've had. See this post.)

I had two chicken breasts (bone and skin included) in my fridge and Martha suggested I check out this everyday food recipe. This was good, but fillo dough is hard to work with so I'm not sure I'd use that topping again. But I've got plenty of it left in my freezer so now I'll be looking for some good recipe's to use that up. Ideas?

The pictures of the inside did not look that great.

And to go with the Biscuits!

Another great recipe from Rachael Ray. It is called: Chicken in a Pot, No Pie! It is basically really thick chicken soup. The asparagus and peas are my favorite parts!

Here's the recipe.

Green Curry - Part Two

Green Chicken Curry.

After making the curry paste - I marinated about a pound of chicken breast strips in a couple Tablespoons of the paste.

Then I sauted one yellow onion with a bit of garlic and oil until the onion was clear. I added 3 Tablespoons of the curry paste and cooked that for about 2 minutes. Then I added the chicken and cooked that until it was about 80% cooked. Then I added 1 can of Coconut Milk and 3/4 cup of chicken broth and cooked the whole thing for about 10 more minutes. Finally I added some fresh Spinach and frozen peas. And served it on top of steamed rice.

The coconut milk I'd never used before and when I opened the can it was solid - which I hadn't expected. I chunked it out and found liquid at the bottom. (yes - I made a phone call to Mary to see if this was normal.)

This was actually a really delicious meal! Again, I would have added just a little more kick to the curry paste and If I did it again I'd make some broccoli or some other veggie to go with it.

Chicken and Sweet Potato Curry in a Hurry

Sweet Potatoes are becoming a new favorite! Here's the recipe as Rachael Ray (#266) wrote it. I did everything as written except I used milk instead of heavy cream.

Mary says we're not very good at photographing food. I thought this picture turned out okay. I like the color scheme in this dish - orange, red, and green. Mary - any tips or ideas for better pics?

Chicken and Sweet Potato Curry in a Hurry:

1 cup white rice
2 tablespoons vegetable oil
1 medium-sized sweet potato, peeled, cut in half lengthwise, then thinly sliced into half-moons
Salt and freshly ground black pepper
1 rounded tablespoon mild curry paste or 2 rablespoons curry powder (a generous palmful)
2 pounds chicken tenders, bite-size chunks
1 large yellow onion, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
1 tablespoon all-purpose flour (1 palmful)
2 1/2 cups chicken stock or broth
1/2 cup heavy cream or half-and-half
1/4 cup prepared mango chutney (a couple of heaping tablespoons)
1 10-ounce box frozen peas
1/4 cup fresh cilantro leaves (a generous handful), chopped

Prepare rice as directions on package.

Preheat a large, deep skillet over medium-high heat with the vegetable oil. Add the sweet potatoes to the skillet, season with salt, pepper, and curry paste or powder, and cook, stirring frequently, for 3 to 4 minutes, or until lightly browned.

Scoot the potatoes over to one side of the pan and add the chunks of chicken, season with salt and pepper, and cook, browning slightly, for 3 minutes. Add the onions and bell peppers and toss to combine. Add the flour and continue to cook for 1 minute.

Add the chicken stock, cream, and mango chutney, bring to a simmer, and cook for 10 minutes, or until the chicken and potatoes are cooked through and the sauce has thickened.

Add the peas and cilantro and simmer for 1 minute to heat the peas through, Serve over the rice.

Let me know if you try it!

Sara

Ginger-Stuffed Chicken with Sesame Spinach

Last night's supper was Ginger-Stuffed Chicken with Sesame Spinach. I got the recipe from someone at church, she got it from Real Simple. I love ginger - and this dish gives you just a little hint in every bite.

You can click here to get the recipe. Then I don't have to re-type it. I strive for efficiency.

This was a really good recipe for me. I usually only buy boneless skinless chicken breasts - last night I got a whole cut up chicken for $4. I thought that seemed like a pretty good deal. I used the two chicken breasts for this recipe. And I saved the legs, thighs, and wings for Monday night's dinner which will be - "Big, Thick, Hearty Thighs" (and legs and wings.)

I added toasted sliced almonds to my rice, a little something I stole from a different recipe. Overall a delicious dinner!

What's for dinner at your house?

Sara