I look forward to the Melissa Clark’s column in the nytimes on Wednesdays because of her inventive and accessible recipes. I was browsing through the library and borrowed her cookbook, A Good Appetite which is filled with humorous stories. Haha..so when she was little, her adventurous foodie parents would take her and her sister to Europe on summer vacations and lie to them about what they were eating; like that chicken…uh, was actually horse meat. Eh.. it all works out in the end since she became a successful cookbook author/food columnist.
I found one particular recipe from her cookbook (below) where she plays with sweet and spicy ingredients like honey, chipotle, and cinnamon for a savory chicken dish. Not only is it easy and delicious, there are just a few ingredients, half coming from your pantry. Try this easy dish for a new spin on chicken.
(Here’s a spin on her recipe at another blogger’s site).
Chipotle Honey Chicken with Sweet Potatoes
From A Good Appetite by Melissa Clark
4 (10 oz each) sweet potatoes, peeled and cut into 1-inch pieces
3 tablespoons olive oil
6 boneless, skinless chicken breasts (2 lbs), rinsed and patted dry
4 chipotle chiles in adobo sauce, minced
3 garlic cloves, minced
2 tablespoons honey
2 teaspoons cider vinegar
1 1/4 teaspoons kosher salt, plus additional to taste
1 tsp ground cumin
1/2 tsp ground cinnamon
chopped cilantro or basil, for garnish (optional)
Preheat the oven to 400° F. In a medium bowl, toss the sweet potatoes in 2 tablespoons of the olive oil and scatter on the bottom a roasting pan. Roast for 15 minutes.
Meanwhile, in a small bowl, mix together the remaining olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste all over the chicken. Carefully place chicken on top of the sweet potatoes and continue to roast until the chicken is just cooked through, about 25 minutes longer. Serve garnished with cilantro or basil.