Chicken Nuggets With Spinach Beet Or Sweet Potato Recipes

SPICED CHICKEN, SPINACH & SWEET POTATO STEW

Steps:

• Put the sweet potato in a large, deep saucepan over a high heat. Cover with boiling water and boil for 10 mins. Meanwhile, put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed.
• Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.
• Return the saucepan to the heat (no need to wash it first), then add the oil, followed by the spice paste. Fry the paste for about 5 mins until thickened, then add the chicken. Fry for 8-10 mins until the chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.
• Check the chicken is cooked by cutting into one of the thighs and making sure it's white throughout with no signs of pink. Season with black pepper, then add the sweet potato. Leave to simmer for a further 5 mins. Meanwhile, roughly chop the spinach and add to the stew. At this point you can leave the stew to cool and freeze for up to 3 months, if you like.
• Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.

SWEET POTATO AND CHICKPEA NUGGETS RECIPE BY TASTY

Steps:

• In a small bowl, combine water and flax meal, and let it sit for 10 minutes.
• In a large saucepan bring 6 cups (1 ½ L) of water to a boil, then add sweet potatoes. Cook until they are tender, about 10 minutes, then drain.
• In a food processor, combine the sweet potatoes, chickpeas, basil, flax egg, garlic, salt, pepper, onion powder, and flour, and pulse until combined. Add the bread crumbs and mix.
• Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
• Take about 1 tablespoon worth of mixture and form it into a nugget with your hands.
• Bake for 20 minutes, flipping halfway, until golden brown.
• Or, pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
• Allow to cool 5 minutes.
• Enjoy!

SWEET-SOUR CHICKEN NUGGETS

Steps:

• In a large skillet, saute green pepper and onion in oil until crisp-tender; remove and keep warm. Add the broth, syrup, vinegar and soy sauce to the skillet; bring to a boil., Drain pineapple, reserving juice; set pineapple aside. Combine cornstarch and juice until smooth; gradually add to broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Add chicken nuggets; cook for 2 minutes. Stir in the pineapple and sauteed vegetables; heat through. Serve over rice.

CHICKEN SWEET POTATO SKILLET

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir chicken in the hot oil until browned, 3 to 5 minutes. Remove chicken with a slotted spoon and place on a plate.
• Cook and stir sweet potato in the same skillet over medium heat until slightly browned, 5 to 10 minutes; return chicken to the skillet. Add whiskey, sage, pear, and water; stir well. Partially cover skillet, lower heat to medium-low, and cook until chicken is no longer pink in the center and sweet potato is tender, about 10 minutes.
• Remove lid and sprinkle spinach over the chicken-sweet potato mixture; cook, stirring occasionally, until spinach is wilted, about 5 minutes. Stir in hazelnuts; season with salt and black pepper.

SWEET POTATO-CRUSTED CHICKEN NUGGETS

Steps:

• In an electric skillet or deep fryer, heat oil to 350°. Place chips, flour, 1/2 teaspoon salt, pepper and baking powder in a food processor; pulse until ground. Transfer to a shallow dish., Mix cornstarch and remaining salt; toss with chicken. Toss with potato chip mixture, pressing gently to coat., Fry nuggets, a few at a time, until golden brown, 2-3 minutes. Drain on paper towels.