Posted by: inyomouth | February 27, 2010

Rosemary Shallot Chicken and Sweet Potatoes

The flavors in this meal are absolutely delicious.

RealSimple gets it right again.

Maleesa puts it in her top 5 dinners that I have made (among pannis, chicken risotto, and mushroom burguignon).

-b

Ingredients

  • 1 1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces
  • kosher salt and black pepper
  • 4 tablespoons olive oil
  • 4 boneless, skinless chicken breasts (or 1 lb tenders)
  • 4 shallots, sliced into thin rings
  • 2 tablespoons roughly chopped fresh rosemary
  • 1/2 cup rosemary roasted almonds ***(see directions below)

Directions

  1. Place the sweet potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 14 to 16 minutes. Reserve ¼ cup of the cooking water, drain the sweet potatoes, and return them to the pot. Mash with the reserved cooking water.
  2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with salt and pepper and cook until golden brown and cooked through, 7 to 8 minutes per side; transfer to plates.
  3. Wipe out the skillet and heat the remaining 3 tablespoons of oil over medium-high heat. Add the shallots, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until the shallots are tender, 3 to 4 minutes. Serve the chicken with the potatoes and drizzle both with the shallot mixture.

Of course I like to add my own touch to a recipe. I stirred in two tablespoons of butter to the sweet potatoes to make them more rich and creamy; I used a diced shallot-onion-garlic mixture with the rosemary olive oil topping; and I made rosemary almonds to garnish asagio the sweet potatoes. Feel free to follow the original recipe, try some of my suggestions, or create your own version of this meal.

*** Rosemary Roasted Almonds

Drizzle a small amount of olive oil on 1/2 cup whole plain almonds to lightly coat them. Toss almonds with a mixture of 1 tsp brown sugar, a pinch of salt, 1/4 chili powder, and 1 tbsp finely chopped rosemary (measurements are rough). Bake at 350 for about 10 minutes until the almonds are fragrant. Heating the almonds brings out a delicious nutty flavor and the spices taste great with the sweet potatoes.

Serve with sliced garlic asiago loaf and havarti cheese (found at Trader Joe’s).

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