Roasted chicken with sweet potatoPosted: February 5, 2012
I had done dishes by Mafalda Pinto Leite before (here and here), and I knew she has good hand with combining different tastes and textures. Last time I was in Lisbon, I bought her book Cozinha Para Quem Não Tem Tempo [Cooking for those who have no time], to give it a try. Now that I have a regular office job again, it seemed like a good idea to have a bunch of recipes that are easy, quick and good all together. This was my first dish out of that book, and I have to say it seems I only got the last one right…. It is indeed an excellent combination of flavors and it warms your soul. However, it actually took way longer than she claimed and the recipe was a bit confusing. Nothing a good cook cannot fix, but nevertheless, a bit lame… Still worthwhile redoing and eating for as long as the Winter is here. Mind you, I ate it all and scrapped the Pyrex.
Roasted chicken with sweet potato
- 4 pieces of chicken (either breast or thighs)
- 2 garlic cloves
- 1 cup of chopped coriander
- 3 baby leeks, finely sliced (or 2 regular leeks, only white parts)
- 1 teaspoon of lemon zest
- 2 teaspoons of grated ginger
- 2 tablespoons of soy sauce
- 2 teaspoons of runny honey
- 1/3 water cup
- 200g sweet potato, peeled and sliced
- Olive oil to brush
Pre-heat the oven griller to medium-high
Put the garlic, coriander, baby leeks, lemon zest, ginger, soy sauce, honey and water in a tall jug or beaker. Blend in with a mixer for about 2 minutes, until is chopped but still with pieces. Poor this sauce on top of the chicken and spread well. Reserve.
Brush the sweet potato with olive oil.
Put the chicken and the sweet potatoes on an oven proof dish and grill until it is golden and cooked.
You can serve this dish with a green salad.