Chicken is probably the most popular meat used worldwide. Chicken goes great with almost anything. It can be enjoyed with rice or pasta, or it can be enjoyed with ground provisions such as Idaho/English potatoes, yams and sweet potatoes. Many people have only recently started eating sweet potatoes in forms other than fries. Sweet potatoes like Idaho/English potatoes can be enjoyed mashed and unsurprisingly taste delicious with chicken. Below is the recipe for a chicken and sweet potato mash that only needs a serving of salad with it to make a complete meal.
Here’s what you’ll need:
- 5 sweet potatoes, peeled and cubed
- 1/3 cup of butter
- 1 cup of chicken breasts, skinned, boned, and cut into 1/2 inch pieces
- 3/4 cup of milk
- 1/4 cup of brown sugar
- 1/2 cup of honey
- 1/2 of a lemon, juiced
- 4 tablespoons of salt
- 1 tablespoon of freshly ground black pepper
- 1 tablespoon of cayenne pepper
- 2 tablespoons of chicken seasoning
- 1 small onion, finely chopped
- 1 clove of garlic, minced
- 3/4 cup of heavy cream
- Start off by adding the chicken breasts and sprinkling on 1 tablespoon of salt, the black pepper, cayenne pepper, chicken seasoning, finely chopped onion, minced garlic and zest and juice from the lemon. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- In the meantime, add enough water to cover the potatoes to a large pot and add some salt. Bring the water to a boil before adding the sweet potatoes and cooking them for about 30 minutes or until tender. Drain when the potatoes have been cooked.
- Next, in a medium skillet, heat some extra virgin olive oil. Once the oil is hot, add the chicken and stir-fry for about 10 minutes or until cooked.
- Using an electric mixer beat the potatoes on a low speed. Gradually add the milk until the desired texture is achieved. Add the brown sugar, honey, salt, black pepper and butter. Blend until smooth.
- To complete the dish, use a silicon spatula to gently fold the chicken into the sweet potato mash. Serve warm with tossed garden salad.