Crispy Sheet Pan Chicken with Sweet Potatoes, Cabbage, Lime & Hot Honey Drizzle

 

By Suzie Middleton, from Cook the Vineyard

This meal-in-one recipe is a winter variation on my recipe for Crispy Sheet Pan Chicken with Honeynut Squash and Hot Honey Drizzle. Conveniently, slim sweet potato halves (like halved honeynuts) cook in about the same amount of time as chicken thighs do in a 425°F oven. In this recipe, wedges of cabbage sneak on to the sheet tray, too, along with a few grape tomatoes. The cabbage cooks perfectly – tender all the way through but browned and crispy on the edges. A good squeeze of lime and a generous drizzle of hot honey is all the finishing “sauce” you need. Garnish with a few peas.

You can make your own hot honey (heat honey with chili flakes or a small amount of chili crisp) or buy your favorite brand. We like Mike’s Hot Honey Original. You could also substitute balsamic glaze or apple cider syrup for the hot honey. Serve everything on fresh greens if you like.

Serves 2 (two chicken thighs each) or 4 (one chicken thigh each)

Ingredients

• Extra-virgin olive oil or grapeseed oil
• 1/3 cup all-purpose flour
• 1 ½ teaspoons smoked paprika
• 2 to 3 teaspoons fresh thyme leaves (more for garnish if you like), lightly chopped
• 4 skin-on, bone-in chicken thighs (about 1 3/4 pounds)
• Kosher salt
• Pepper
• Olive or vegetable oil
• 2 slim sweet potatoes (about 8 ounces each), cut in half lengthwise (do not peel)
• ½ small green cabbage, cut into 4 wedges (cut in a radial style, so that each piece is held together by a bit of stem)
• 12 to 14 large grape tomatoes, cut in half
• 1/3 cup frozen peas, thawed (optional)
• 4 large lime wedges
• 2 to 3 ounces hot honey

 Instructions:

1. Heat the oven to 425°F.

2. Cover a heavy-duty rimmed sheet pan (13” x 18”) with parchment paper. (For easiest clean-up, cover pan with foil first.) Rub the parchment with a little olive oil.

3. Combine the flour, 1 teaspoon of the smoked paprika, and 1 teaspoon of the thyme leaves in a mixing bowl.

4. Season the chicken thighs with salt and pepper on both sides and dredge each one thoroughly in the flour mixture, shaking off excess. Arrange the chicken thighs, evenly spaced apart, in one area or at one end of the sheet pan.

5. Rub or brush a small amount of oil on both sides of the sweet potatoes. Season the flesh side with salt, ¼ teaspoon smoked paprika, and 1/2 to 3/4 teaspoon thyme. Arrange, cut-side-down, in one area or at one end of the sheet pan.

6. Arrange the cabbage wedges in the remaining free area on the sheet pan. Drizzle or brush them thoroughly with oil. Season with salt and remaining ¼ teaspoon smoked paprika. Sprinkle a few thyme leaves over them.

7. Toss the tomatoes in a small amount of oil and salt and arrange, cut side-up, anywhere you can find a spot for them.

8. Roast for 45 to 50 minutes, or until the chicken is crisp and cooked through (at least 165 degrees), the sweet potatoes are tender and lightly caramelized on the cut side, and the cabbage is tender with browned edges.

9. If including peas, microwave them for a few seconds in a small amount of water. Warm the hot honey gently in a saucepan.

10. Arrange the chicken, sweet potatoes and cabbage on a serving platter or individual plates (with or without greens). Add lime wedges. Spoon the roasted tomatoes and the peas overall and drizzle with hot honey.

Sweet Potato Casserole

 

You can make this casserole 24-48 hours ahead and cook it whenever you are ready.

To save time, I used canned cooked sweet potatoes. Simply drain the syrup and mash. The recipe calls for 3 cups of cooked sweet potatoes, or you can use 1-29 oz can of yams or cut sweet potatoes in syrup.

Unfortunately, it’s not a low-calorie dish, and despite the healthy sweet potatoes, with the butter and sugar, it’s probably not a dish you would want to eat every night, but since it’s a holiday... well, maybe you should just plan to take a long walk after dinner.

Ingredients

• 3 cups cooked mashed sweet potatoes or 1-29 oz can yams/cut sweet potatoes in syrup, drained
• 1-cup sugar
• 1/2 tsp salt
• 2 eggs, beaten
• 1/2 cup melted butter
• 1/2 cup milk
• 1 tsp. ground cinnamon
• 1/2 tsp. vanilla extract

Topping

• 1 cup light brown sugar
• 1/3 cup flour
• 1 cup toasted and chopped pecans
• 1/3 stick melted butter

Directions:

• Preheat your oven to 350 degrees.
• In a large bowl, combine the mashed sweet potatoes, sugar, salt, eggs, melted butter, milk, cinnamon, and vanilla. Mix well.
• Pour this mixture into a medium size casserole dish, which has been lightly sprayed with non-stick cooking spray.
• For the topping, combine, light brown sugar, flour, toasted and chopped pecans and melted butter in a small bowl and mix well.
• Sprinkle the topping evenly over the sweet potato mixture and bake uncovered for approximately 35-40 minutes or until the mixture is set.

From a blog post by Sharon Rigsby in the Tallahassee Democrat

Tom Brady's Sweet Potato, Broccoli and Kale Bowl

Brady writes, "This recipe is quick and easy to prepare, but still combines a variety of delicious flavors and interesting textures."

MAKING LEMONGRASS CURRY SAUCE

• 4-inch lemongrass stalk (smashed)
• 2 cups water
• ¼ cup raw cashews
• ¼ cup raw Brazil nuts
• ½ Tbsp. lime juice
• 1 tsp. rice wine vinegar
• 1 Tbsp. curry powder
• Salt to taste

Directions:

• In a saucepan over medium heat, bring lemongrass and water to a boil, and simmer down to about ¾ cup of total liquid.
• Strain and put into a high-powered blender with nuts, lime juice, vinegar, and curry powder and blend until smooth. Season with salt.

PREPARING SWEET POTATOES, BROCCOLI, AND KALE AND ASSEMBLING BOWL

• ¾ cup quinoa (soaked and cooked)
• 1 cup kale (chopped)
• ½ cup broccoli (small florets)
• 1 medium sweet potato
• 1 Tbsp. shredded carrot
• ½ Tbsp. garlic (minced)
• 1 Tbsp. tamari almonds (chopped)
• 1 Tbsp. coconut oil
• Salt to taste
• 2 Tbsp. water
• 2 Tbsp. lemongrass curry sauce

FOR SWEET POTATOES:

Scrub sweet potato under cold water, dry, and bake at 375°F for 25 minutes. Let cool and cut into wedges, then toss with ½ Tbsp. coconut oil and salt. Lay wedges cut side up on a perforated sheet pan lined with parchment paper and bake at 375°F for 35 minutes (until crispy).

FOR BROCCOLI:

In a small sauté pan over medium heat, add 2 Tbsp. water and broccoli. Cover and steam for 1 minute. Remove broccoli and wipe pan dry.

FOR KALE:

In a small sauté pan over medium heat, toast garlic in ½ Tbsp. coconut oil until golden brown. Turn off heat, add kale, and cover for 1 minute (until kale is wilted). Arrange all components side by side in a bowl. Serve 2 Tbsp. of lemongrass curry sauce and almonds on the side.

From "The TB12 Method: How to Achieve a Lifetime of Sustained Peak Performance" by Tom Brady

Slow-Cooker Moroccan Chicken Thighs with Sweet Potato

 

This dinner tastes and looks like it took blood, sweat, and tears, but your slow-cooker secret is safe with me.

Serves 6 to 8

This warming chicken dinner tastes exotic but calls for a short list of easy-to-find ingredients. I like to serve it over couscous, though any grain or vegetable makes a suitable bed. Don’t skip the toppings – the fresh cilantro, squirt of bright lemon, and crunchy almonds make a big difference.

Ingredients:

• 2 pounds of boneless chicken thighs, skin removed
• 2 large sweet potatoes, peeled and chopped into 1-inch pieces
• 1 large yellow onion, thinly sliced
• 2 tablespoons olive oil
• ¼ cup vegetable or chicken stock
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 1/2 teaspoons kosher salt
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• ½ teaspoon turmeric
• ¼ cup dried fruit like raisins, chopped dates, apricots, or prunes (I used raisins here)

For Serving:

• Cilantro, chopped
• Slivered almonds, toasted
• Lemon wedges
• Couscous

Directions:

1. Combine everything in the bowl of a slow cooker. Stir a few times to mix the spices, chicken, dried fruit, and vegetables together. Set the slow cooker to low for 6 to 7 hours. The chicken is done when it can be shredded easily with two forks.

2. To serve, break apart the chicken into large strands using two forks (this can be done in the bowl of the slow cooker or on a serving tray). Dish a heaping spoonful of the chicken and sweet potatoes over a bed of couscous. Sprinkle with chopped cilantro, toasted almonds, and squirt with a fresh wedge of lemon.

Sweet Potato and Bok Choy with Miso Dressing

 

Ingredients:

• 1 ½ pounds assorted sweet potatoes, peeled and cut into 1-inch chunks
• 6 heads baby bok choy, halved lengthwise
• ¼ cup minced fresh ginger
• 2 tablespoons red or brown miso paste
• 2 tablespoons lime juice
• 2 tablespoons cider vinegar
• 2 teaspoons maple syrup
• 2 cloves garlic, minced
• 6 tablespoons canola oil
• Cooked red or white quinoa
• Sesame seeds, optional

Directions:

Step 1:  Place a steamer basket in a large skillet or pot. Add water to just below the basket. Bring to boiling; reduce heat. Add sweet potatoes to basket; cover. Steam 10 minutes. Add bok choy; cover. Steam 5 minutes more or until tender.

Step 2:  Meanwhile, for Miso Dressing, in a small bowl whisk together the ginger, miso, lime juice, cider vinegar, maple syrup, and garlic. Gradually whisk in canola oil until combined.

Step 3:  Serve veggies over quinoa; drizzle with Miso Dressing. Garnish with sesame seeds, if desired.