Over the last few weeks I’ve only managed
to try out one new recipe but it’s so good I
thought I’d share it with you today
- 2 medium sweet potatoes, peeled and cut into 1-inch pieces
- 2 Chicken Fillets, Cut into chunks
- ½ medium red onion, roughly chopped into 1-inch pieces
- 3 tablespoons olive oil, divided
- 1 teaspoon chilli powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¾ teaspoon salt, divided
- 3 spring onion , roughly chopped
- 2 garlic cloves
- 1 lime
- 1 Jalapenos
- 1 White Rice
- 100 ml chicken stock
- small tub Sour Cream
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Preheat oven to 400° F. |
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2. In a large bowl, combine the chopped sweet potatoes, chicken thighs, and red onion. In a smaller bowl, combine 2 tablespoons of the oil with the chilli powder, paprika, cumin, coriander, and 1/2 teaspoon of the salt. Stir until well combined. Pour over the chicken and vegetables and mix until everything is well coated with the oil and spice mixture. |
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3. Spread the chicken and vegetables in an even layer on a baking sheet, and bake until the potatoes are crispy on the edges and the chicken is juicy and cooked through, about 35 to 40 minutes. |
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4. While the chicken and vegetables are baking, start the rice. Combine the coriander, spring onions, garlic, 2 tablespoons of lime juice, jalapeño, and the remaining 1/4 teaspoon of salt in a food processor or blender. Blend until a smooth paste is formed. |
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5. Heat the remaining 1 tablespoon of oil in a saucepan over medium heat. Once hot, add the rice and cook, stirring frequently, for about 1 minute. Add the coriander purée and continue to cook for an additional 1 minute. Add the chicken broth, bring to a boil, then reduce the heat to a low simmer and cook, covered, until the rice is tender and no extra liquid remains, about 20 minutes. |
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6. In a small bowl, combine the sour cream with the remaining 2 tablespoons of fresh lime juice until well mixed. |
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7. When the rice is cooked and the chicken and vegetables are finished roasting, chop the chicken into bite sized pieces. Divide the coriander rice evenly between 4 bowls, along with equal amounts of chicken and roasted vegetables. Top each bowl with a dollop of lime-sour cream. |
Carolyne
p.s. No words of wisdom today
p.p.s. I’ll add this recipe to the website
