Aztec Chicken With Sweet Potato Corn Mash Recipes
MOROCCAN CHICKEN WITH SWEET POTATO MASH
Make and share this Moroccan Chicken With Sweet Potato Mash recipe from Food.com.
Provided by hrobsky
Categories Chicken Breast
Time 35m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- 1. Boil the potatoes in salted water for 15 minutes or until tender.
- 2. Mix the cinnamon and cumin and sprinkle all over the chicken.
- Heat 1 tbsp of olive oil in a large frying pan, then brown the chicken for 3 minutes on each side until golden.
- Lift the chicken out of the pan. Add the onion and garlic and cook for 5 minutes until softened.
- Add the chicken stock, honey, lemon juice and olives. Return the chicken to the pan, then simmer for 10 minutes until the sauce is syrupy and the chicken is cooked through completely.
- Mash the potatoes with 1 tbsp olive oil and season.
- Thickly slice each chicken breast and stir the coriander through the sauce. Serve the chicken and sauce over the mash.
Nutrition Facts : Calories 380.2, Fat 13, SaturatedFat 2.1, Cholesterol 77.3, Sodium 298.6, Carbohydrate 36.4, Fiber 4.9, Sugar 11.2, Protein 29.2
AZTEC CHICKEN
Provided by Norman Van Aken
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- Melt 2 tablespoons butter with vegetable oil in heavy large skillet over medium-high heat. Add all onions; cook until deep brown, stirring often, about 8 minutes. Add sugar and sauté until sugar dissolves, about 1 minute. Add 1/2 cup vinegar; sauté until almost all liquid evaporates, about 1 minute. Transfer to small bowl.
- Preheat oven to 200°F. Mix salt, 1/2 teaspoon cumin, and pepper in small bowl. Rub chicken breasts all over with spice mixture. Heat 2 teaspoons olive oil in heavy large skillet over medium-high heat; add chicken breasts, skin side down. Sauté until cooked through, about 4 minutes per side. Transfer chicken to baking sheet. Keep warm in oven.
- Heat remaining 2 teaspoons olive oil in same skillet over medium heat. Add garlic and sauté 20 seconds. Add caramelized onions, 1/4 cup vinegar, tomato, olives, capers, and Sherry. Cook until liquid reduces slightly, stirring constantly, about 2 minutes. Stir in 1 1/2 teaspoons cumin, chicken broth, lime juice, sage, thyme, and rosemary. Add avocado; cook until sauce thickens, stirring constantly, about 3 minutes. Reduce heat to low. Add 4 tablespoons butter and stir until blended into sauce. Season with salt and pepper. Place 1 chicken breast on each of 6 plates; spoon sauce over.
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