Archive | June, 2019

One Pan Wonder: Roasted Chicken with Sweet Potatoes and Dates

29 Jun

It’s always a delight to find a dish that wanders along the border of savory and sweet in a way so perfect that it’s completely satisfying. Recently I started getting a bi-weekly Imperfect Produce box, and in my most recent order I was gifted a couple of large sweet potatoes.  As soon as I got them, I was thinking of ways to roast and bring out their flavor, and what better way to balance that than with a well-seasoned chicken roasting over top of them?

I used to love the combination of sweet potatoes with brown sugar, but I’ve been off of refined sugar for a couple of months to cut down on inflammation, so I decided to bring that same flavor to the party with the addition of some soft, caramel-y, rich dates. But in order to keep things from getting cloying, we’d need just the right amount of tangy and umami flavors to bring it all together. And let me tell you, this dish plays like a well-tuned orchestra. Plus, it only takes one pan and is perfect for a weeknight meal.

Roasted Chicken with Sweet Potatoes and Dates

  • 1 4-6 lb. chicken, cut into 8 pieces (two breasts, two wings, two thighs, two legs. Reserve backbone for making stock.)
  • 2 large sweet potatoes, unpeeled and cut into bite size pieces
  • 15 dates, pitted and halved
  • 4 cloves of garlic, minced
  • ¼ cup white wine vinegar
  • 1/3 cup water or unsalted chicken stock
  • 2-4 tbsp. olive oil
  • Salt, pepper, and paprika
  • Fresh parsley to garnish

Preheat an oven to 425 degrees F.

Place the sweet potatoes and dates in a roasting pan, season with salt and pepper, and toss with the vinegar, chicken stock, 2 tbsp. of olive oil, and 2 cloves of minced garlic.

Rub the chicken pieces with the remaining olive oil, and then season on all sides with salt, pepper, paprika, and the remaining garlic.

Place the chicken pieces in one layer on top of the sweet potato mixture.

Roast the chicken for 1 hour, until the skin is well-browned, the pieces are firm, and the juices run clear. An instant-read thermometer should read at least 165 degrees when inserted in the thickest part of a breast or thigh.

Let the chicken rest for 15 minutes and then move the chicken and potato mixture to a platter. Spoon the sauce over top, garnish with fresh parsley, and enjoy!

The chicken is rich and juicy, the potatoes are soft (but not mushy), and the dates are perfectly caramelized. The pan sauce is velvety and savory. The best part? The whole dish is better even hours (or days) later when the flavors have all had time to meld together. This makes a delicious meal all on its own, but would also go great with a cool, crunchy, refreshing salad alongside it.

Hope you get a chance to get this merry band of ingredients together soon. This recipe is definitely going to be a part of my regular rotation. I’m really looking forward to playing around with more surprises from my produce box and can’t wait to share the results with you!

Ciao for now,

Neen

A Surprising Start: Roasted Cauliflower Steaks with Braised Chard, Beans, and Kalamata Olives

2 Jun

I often eat what some might call non-traditional breakfasts. The fact is, I usually work 11-7 or 1-9 shifts at the pharmacy, so mornings are when I have the most time to cook. So I like to experiment with different foods, and as long as it is healthy, filling, and delicious, who really cares if it’s not “breakfast food”? Since I’ve been encouraged to eat more vegetables in the morning, I’ve been browsing the farmers market a lot for what’s fresh and in-season to maximize the flavor in what I’m cooking.

This week I found some beautiful rainbow chard, sweet onions, and cauliflower. I think the best way to get the most out of cauliflower is to roast it, so I decided on some roasted cauliflower steaks and braised greens for a relaxed weekend breakfast. Not only did it make for an excellent start to the day, the leftovers were even more delicious later on.

Roasted Cauliflower with Tomato-Braised Chard, Beans, and Kalamata Olives

  • 1 head cauliflower
  • 3 cloves garlic, minced
  • 1 medium yellow onion, diced
  • One 15 oz. can of cannellini beans, drained
  • 1 cup canned diced tomatoes with juice
  • 2 bunches (about 20-24 oz.) rainbow chard, stems diced and leaves chopped into 2 in. pieces
  • 2 tbsp. balsamic vinegar, divided
  • ¼ cup Kalamata olives, pitted and sliced
  • ¼ cup low-sodium or no salt added chicken broth
  • ½ tsp. dried oregano
  • Olive oil
  • Salt and freshly ground black pepper

Preheat the oven to 450 degrees F and line a baking sheet with parchment paper. Place one rack in the upper third oven the oven and one in the lower third.

Slice the core of the cauliflower so the head will sit flat. Then cut two 1 in. slices from the center and reserve the remaining florets for another recipe.

Lay the cauliflower on the prepared baking sheet. Brush the cauliflower steaks with olive oil and season each with a clove of minced garlic, salt, and pepper on both sides.

Roast on the upper rack for 15 minutes and then turn and roast on the bottom rack for 5 minutes more.

While the cauliflower is roasting, heat about a tbsp. of olive oil in a large saute pan over medium heat. Saute the onion for 2-3 minutes or until slightly softened.

Add the rainbow chard stems and cook2-3 minutes or until crisp-tender.

Add the broth, tomatoes, beans, Kalamata olives, chard leaves, oregano, and 1 tbsp. balsamic vinegar to the pan and saute for 4-5 minutes or until the chard is wilted. Taste and season with salt and pepper as needed.

To serve, place a generous portion of the braised vegetables in a bowl or on a plate. Place a cauliflower steak on top and drizzle with the remaining balsamic vinegar.

The roasted cauliflower retains a slightly firm texture and has wonderful caramelization from its quick roast. The greens are well balanced with sweet tomatoes, briny olives, and a little pop of acid from the balsamic vinegar. It’s a dish that wakes up the palette with a variety of textures and flavors. It’s also packed with everything you need to start your day with a filling, energizing, but not heavy meal.

Of course this is a great lunch or light dinner too, but don’t be afraid to step out of your breakfast comfort zone. Make your morning meal a little exciting—something to look forward to! Ask yourself what you’re really hungry for and you’ll find a new world of inspiration waiting.

Ciao for now,

Neen