Let's Dish With Linda Lou

Where You Taste The Love

Curry Chicken With Sweet Potatoes

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Curry Chicken With Sweet Potatoes is one of my favorite dishes to serve to family and friends. Many times you’ll see curry chicken made with coconut milk. The coconut milk helps to balance the warm spices that go into the dish. I’m changing that up!  For my recipe, I’m using sweet potatoes to balance the bold flavors of the Garam Masala, Turmeric, and Curry powder.

I’m also serving my Curry Chicken With Sweet Potatoes over yellow rice with mixed veggies. I love the vibrant colors of this dish, and how the rice absorbs the delicious sauce. The unique flavors will let you experience what I call, “a roller coaster for your taste buds”.

My recipe for Yellow Rice With Mixed Vegetables can be found under either ” side dishes” or “vegetarian dishes”.

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Stuffing (2)

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Cilantro

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Prep Time: 20 minutes
Inactive Prep 30 minutes
Cook Time: 50 minutes
Yields: 4 servings
Equipment: 1 (6-quart) Dutch oven, 1 (6-quart) saucepot

Ingredients:
1 1/2 pounds, skinless-boneless chicken breasts, 3-inch cubes
1/4 cup of vegetable oil plus 1 tablespoon, per batch, for browning chicken
1 1/2 cups of onions, large dice
1 cup of celery, large dice
3 1/2 cups of sweet potatoes, peeled and diced (3 medium-size potatoes diced into 3-inch cubes)
1 tablespoon of ground turmeric
2 tablespoons of ground garam masala
2 tablespoons of ground curry
2 tablespoons of Kosher salt
1 teaspoon freshly ground black pepper
4 to 5 cups of chicken stock, unsalted (amount of liquid may vary slightly)
cilantro for garnish

Directions:
Place the 3-inch cubed boneless-skinless breast in a large bowl. Add vegetable oil, Tumeric, Garam Masala, ground Curry powder, Kosher salt, and black pepper. Toss all the ingredients together and place in the frig, covered with plastic wrap, for 30 minutes. While the chicken is marinating, start prepping the vegetables for the dish. Mince the garlic cloves, cut the celery and onions into large dice. Next, peel and dice the sweet potatoes into 3-inch pieces, relative in size to the cubed chicken.

If you are choosing to make the yellow rice with vegetables, start cooking the rice while the chicken is marinating.

In a heavy bottom pot, on medium-high heat, add in vegetable oil (1 tablespoon, per batch, for browning chicken) and marinated chicken in a single layer. Brown off all sides of the cubed chicken. This may need to be done in two batches (a little more vegetable oil may be needed for browning the second batch) and will take anywhere from 10 to 15 minutes. Remove the chicken from the pan and a set on a plate.

After chicken is all browned off, (still on medium-high heat, if needed add a tablespoon of vegetable oil) toss in the diced onions and celery, stirring and scraping the bits off the bottom of the pot. Saute the vegetables until just soft, about 3 to 5 minutes. Add in minced garlic and diced sweet potatoes. Stir all the ingredients together. Next, add back in the browned chicken.

For the liquid add in just enough chicken stock to come up to the chicken. The chicken should not be completely submerged.

Note: the potatoes and vegetables will release water as they cook.

Let everything come up to a bubble, reduce to a simmer. Cook uncovered for 45 to 50 minutes or until chicken and potatoes are tender.

To serve, spoon some rice into a serving a porcelain bowl. Ladle the Curry Chicken With Sweet Potatoes and its sauce over the top. Garnish with finely chopped cilantro.

Yellow Rice

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Chorizo And Sweet Potato Hash

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Whenever I make any kind of “so-called” hash I can use up a lot of ingredients that I may not have needed in a previous recipe. Hash is a great way to use up those leftover ingredients.

Every now and then I’ll find a few extra potatoes I didn’t need or in I’ll find a zip-lock bag with pieces of bell peppers in the crisper drawer. It’s these instances when I decide it’s time to make a hash.

I’m using chorizo sausage today for my Chorizo And Sweet Potato Hash. I thought with the sweetness of the sweet potato and the spiciness of the sausage, this would be a match made in heaven.

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Cilantro

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Prep Time: 10 minutes
Cook Time: 30 to 35 minutes
Total Time: 45 minutes
Yields: 4 servings
Equipment: 1 (12-inch) cast-iron skillet and lid, 1 (12-inch) sauté pan, 1 (6-quart) stockpot, chef’s knife, non-stick cooking spray

Ingredients:
1 pound of fresh Chorizo sausage
2 tablespoons olive oil
1/2 cup chicken stock, unsalted
3 large medium-size sweet potatoes, boiled and skins removed, 1 1/2-inch dice
1/2 cup of onion, diced
1/2 cup of green bell pepper, diced,
1/2 cup of red bell pepper, diced
1/2 cup of yellow bell pepper, diced
1 clove of  garlic, minced
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
3/4 stick of butter, unsalted
1/4 cup of cilantro, finely chopped for garnish

Directions:
Start by dicing the onions and peppers. Mince the garlic then transfer all the prepped vegetables onto a plate, set aside.

In a large pot of boiling salted water, add the sweet potatoes. Cover and boil for 12 to 15 minutes or until just tender on the outside but resistant in the center when pierced with a knife. Transfer the potatoes onto a plate, and let cool, about 10 minutes. Remove the skins then dice into 1/1/2-inch cubes, transfer to a bowl.

Tip: Cook the chorizo while potatoes are boiling.

Spray a cast-iron skillet with non-stick cooking spray. Turn the heat to medium-high. Using tongs carefully add the whole chorizo sausage links to the pan and cook for 5 minutes, turning the links frequently until brown (careful, they will burn easily) on all sides and mostly cooked through. This happens quickly.

Reduce the heat to medium-low, add 1/2 a cup of chicken stock to the pan, cover and simmer for another 10 to 12 minutes. Turn the heat off and transfer the links to a meat-safe cutting board (usually plastic). Slice the chorizo 1-inch thick on the bias. Place the chorizo slices into a bowl.

In a large sautépan over medium-high heat 2 tablespoons of olive oil and diced onions. Stir and cook the onions for 2 to 3 minutes until soft and translucent. Next, add the diced bell peppers and continue to cook allowing the peppers to start to soften, season with Kosher salt and black pepper to taste, another 3 to 5 minutes. Last, add the minced garlic, stir through and cook for 1 to 2 minutes. Using a slotted spoon, transfer the sautéed vegetables to a plate. Set aside.

Drain any fat from the skillet that may be left from cooking the chorizo. Place the skillet back over medium heat, add and melt the butter. Toss in the diced sweet potatoes. Stir to coat all the potatoes with the butter. Allow the potatoes to cook and brown nicely before flipping them to brown on the other side, about 10 minutes. Keep an eye on them so they don’t burn, but make sure they get nice and crispy.

Next, add the sautéed vegetables to the skillet. Stir the vegetables with the sweet potatoes and cook for another 2 to 3 minutes allowing the vegetables to get crispy around the edges.

Finally, add and mix in the sliced chorizo. Turn the heat down to medium-low and cook for another 5 minutes.

Garnish with chopped cilantro. There you have it my Chorizo And Sweet Potato Hash.

Serve hot.

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Everything Sides

 

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Sautéed Spinach With Garlic

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Roasted Organic Baby Carrots With Curry And Ginger

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Brown Sugar Glazed Roasted Sweet Potatoes

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Fennel And Tangelo Salad With A Citrus Vinaigrette

I have four side dishes here that are super easy to make and really delicious. Sautéed Spinach With Garlic, Roasted Organic Baby Carrots With Curry And Ginger, Brown Sugar Glazed Roasted Sweet Potatoes, Fennel, And Tangelo Salad With A Citrus Vinaigrette.

Side dishes can really compliment whatever entrée you may be serving. They can also echo those flavors to whatever protein you’re serving. I wanted to talk about a few really delicious sides and are no trouble to put together, yet still have that WOW factor.

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Olive Oil

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Sautéed Spinach With Garlic

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Sautéed Spinach With Garlic

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Roasted Organic Baby Carrots With Curry And Ginger

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Flat Leaf Italian Parsley

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Roasted Organic Baby Carrots With Curry And Ginger

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Brown Sugar Glazed Roasted Sweet Potatoes

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On the left side is the brown sugar mixture for the sweet potatoes, and on the right side is my curry and ginger mixture for the organic baby carrots.

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Brown Sugar Glazed Roasted Sweet Potatoes

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Fennel And Tangelo Salad With A Citrus Vinaigrette

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Fennel and Tangelo Salad With A Citrus Vinaigrette

 

 

 

Equipment: 2 rimmed baking sheet pans, chef’s knife, 3 small mixing bowls, whisk, mandolin, 12-inch sauté pan

Sautéed Spinach With Garlic
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Yields: 2 servings

Ingredients For Sautéed Spinach With Garlic:
1 16-ounce bag of prewashed spinach
2 tablespoons of olive oil
3 cloves of garlic, minced
1 tablespoon of red pepper flakes
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper

Roasted Carrots
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yields: 2 to 4 servings

Ingredients For Roasted Organic Baby Carrots With Curry And Ginger:
1 bunch (1 pound) of baby organic carrots with leafy tops
1/4 cup of olive oil
1 tablespoon of mild curry powder
1 tablespoon of ground ginger
1 tablespoon of Kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons of Italian flat-leaf parsley, finely chopped for garnish

Roasted Sweet Potatoes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 4 servings

Ingredients For Brown Sugar Glazed Roasted Sweet Potatoes:
2 sweet potatoes, peeled and cut into thick wedges
1/4 cup of olive oil
2 tablespoons of light brown sugar
2 tablespoons of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of Italian flat-leaf parsley for garnish

Fennel And Tangelo Salad
Prep Time: 20 minutes
Total Time: 20 minutes
Yields: 2 to 4 servings

Ingredients For Fennel And Tangelo Salad With A Citrus Vinaigrette:
2 fennel bulbs, sliced thin
1/2 a red onion sliced thin
2 tangelos, *supreme, reserve the juice (1/4 cup)
1 teaspoon of Agave nectar
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1/2 cup of *E.V.O.O
2 tablespoons of Italian flat-leaf parsley, finely chopped for garnish

Directions For Sautéed Spinach With Garlic:
Start by mincing 3 garlic cloves. Next, add oil to a cold sauté pan. Add the minced garlic and crushed red pepper flakes to the pan. On medium heat, bring the oil up to temperature and sauté the garlic for 1 minute until fragrant. Add the spinach leaves, to the pan, in batches. As soon as all the leaves have wilted down, 3 to 5 minutes, season with the Kosher salt and fresh ground black pepper. Toss through one more time until all the leaves are coated then turn off the heat. My Sautéed Spinach With Garlic is so flavorful, you just may change your mind on how you feel about spinach. Transfer the Sautéed Spinach With Garlic to a large serving bowl. Serve hot.

Directions For Roasted Organic Baby Carrots With Curry And Ginger:
Preheat oven to 450-degrees F.

Start by trimming the tops of the carrots leaving around 2 inches intact. In a small bowl, add the mild curry powder, ground ginger, Kosher salt, and fresh ground black pepper, whisk to combine.

Using two rimmed baking sheets pans, divide the carrots between the two pans. Drizzle the olive oil over all the carrots. Sprinkle the curry and ginger spice mixture over each of the carrots. Toss the carrots together allowing for the spices to coat the carrots really well. Place the pans in the center rack of the preheated oven. Roast for 20 minutes until fork tender. Transfer the Roasted Organic Baby Carrots With Curry And Ginger to a large serving platter. Sprinkle with chopped Italian flat-leaf parsley.  Serve hot.

Directions For Brown Sugar Glazed Sweet Potatoes:
Preheat oven to 450-degrees F.

Start by peeling two sweet potatoes. Slice in half and cut into large wedges. In a small bowl add brown sugar, Kosher salt, and fresh ground black pepper, whisk to combine.
Transfer the potato wedges to a rimmed baking sheet pan. Drizzle the sweet potato wedges with olive oil. Sprinkle the brown sugar mixture over all the potato wedges. Toss really well to coat, then spreading them out into one even layer.

Place into the center rack of a preheated oven, roast for 15 to 20 minutes. Halfway through turn the sweet potato wedges over to caramelize on the other side, roast until fork tender. Transfer the Brown Sugar Glazed Sweet Potatoes to a large serving platter. Sprinkle with chopped Italian flat-leaf parsley. Serve hot.

Directions For Fennel And Tangelo Salad With A Citrus Vinaigrette:

Start by using a mandolin to shave the fennel and red onion. Arrange the shaved fennel and red onion on a large serving platter. *Supreme two tangelos and place the segments on top.

In a small mixing bowl with the reserved tangelo juice, add Kosher salt, Agave nectar, fresh ground black pepper, and the *E.V.O.O., whisk to combine. Spoon the citrus vinaigrette over the Fennel And Tangelo Salad. Garnish with freshly chopped Italian flat-leaf parsley. My Fennel And Tangelo Salad With A Citrus Vinaigrette is light and refreshing.

*Supreme is a technique that removes the membrane from the citrus fruit so it can be served in slices/segments.

*E.V.O.O. is an acronym for extra virgin olive oil.

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