Chicken and Sweet Potato Hash
I have a lot of favorite recipes, they're like kids, it's hard to choose between them. That said, I'm pretty sure, this recipe ranks top five of all time!
What I love so much about chicken and sweet potato hash is the versatility, you can serve it any time of day and in so many ways: An easy Sunday dinner or for breakfast, add a friend egg on top---Yum! Best part, on day two, you can use the poaching liquid to make a soup; add noodles and leftover hash to the broth and you're all set.
If you're in a rush, skip the poached chicken all together and use a rotisserie chicken from the supermarket. Or go meatless for a hearty vegetarian dinner!
The spice mix is my go-to seasoning blend: try it in butternut squash soup, Moroccan-inspired rice, or as a rub on roast pork or poultry.
Chicken and Sweet Potato Hash
2-3 poached chicken breasts (pulled into about 1½-inch pieces), poaching directions below
4 medium sweet potatoes (peeled, chopped in 1-inch cubes)
1 stalk celery (chopped, with leaves)
1 carrot (chopped)
Olive oil (plus more, if necessary)
Coconut oil or cooking spray
1 small onion
½ green pepper
2 tablespoons finely chopped parsley
½ teaspoon salt
½ teaspoon pepper
Spice Mix:
1 tablespoon kosher salt
½ tablespoon cracked pepper
2 teaspoons sugar
1 teaspoon garlic powder
1 teaspoon hot Hungarian paprika
½ teaspoon oregano
½ teaspoon all spice
½ teaspoon cumin
½ teaspoon ancho chili pepper
½ teaspoon cayenne pepper
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon ground anise
Directions:
Preheat oven to 350 degrees
Combine spice mix ingredients in a small bowl, set aside
In a large bowl, evenly coat sweet potatoes with olive oil
Fold spice blend into sweet potatoes until evenly coated
Line large baking sheet with foil and coat with coconut oil or cooking spray
Bake sweet potatoes 18-20 minutes
Turn sweet potatoes
Sprinkle carrots, celery, onions and green peppers over sweet potatoes
Drizzle with olive oil (approximately 1 tablespoon)
Continue baking 20-25 minutes until sweet potatoes are tender inside and slightly crisp outside
Toss with pulled chicken and parsley, pour into a serving dish
Enjoy family style for lunch or dinner, or serve for breakfast/brunch on individual plates with a fried egg and chopped chives on top
Poached Chicken Recipe:
Ingredients:
2-3 bone-in chicken breasts
Enough water to barely cover chicken
1 bay leaf
½ lemon (sliced)
1 small bunch parsley
2 sprigs thyme (optional)
¼ onion (large slices)
1 stalk celery (roughly chopped, with leaves)
1 carrot (roughly chopped)
1 garlic clove
Directions:
In a large pot, combine chicken and all ingredients; cover with water by about 1/2 inch. Bring to a boil. Reduce heat to medium/low and cover. Simmer 15-20 minutes or until cooked through. Remove from heat and allow to rest 15 minutes. Pull chicken meat away from bone and roughly chop.