Friday, October 2, 2009

Weekend Fare: Chicken & Sweet Potatoes

These recipes are ones that I hadn't made for awhile but remembered liking. I certainly hope that it will not be such a long time before I make them again! They are both delicious - good for company or just as comfort food for curling up, watching a movie, and eating on the couch.

MOROCCAN CHICKEN STEW
2 Tb. oil (vegetable, canola or olive), divided
1 c. couscous
1 1/2 - 2 lbs. chicken breasts, cut into bite size pieces
1 c. carrots, peeled & thinly sliced
2 c. zucchini, thinly sliced (1 medium)
1 1/2 tsp. fresh, peeled ginger, grated*
1 1/2 tsp. curry powder
1 tsp. dried thyme
1 tsp. salt
1/4 tsp. pepper
2 tsp. cornstarch
3 1/4 c. chicken broth, divided
3 green onions, sliced

Cook couscous according to package with 2 c. chicken broth.

Cook chicken in 1 Tb. oil until done. Remove chicken. Add carrots, zucchini, thyme, curry powder, ginger, & 1 Tb. oil. Saute for about 5 minutes or until vegetables start to tenderize.  Add 1 c. broth and green onions, bring to simmer. Add cornstarch to remaining 1/4 c. of broth - add to vegetables. Add chicken back to vegetables. Season w/salt and pepper. Serve over couscous.

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*If you don't use ginger often, you can freeze it for up to a couple of months to keep it fresh. You can substitute powdered ginger (1/2 - 3/4 tsp.) but the flavor will be quite different so I do recommend the fresh. It is available in the produce section of the grocery store.

SWEET POTATO CORNBREAD
1 c. flour
1/2 c. cornmeal
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
2 eggs
1 c. mashed sweet potato (approximately 1 large or 2 medium)
1/4 c. oil
3 Tb. maple syrup
1/2 c. buttermilk**

Combine flour, cornmeal, baking powder, soda, salt, and cinnamon. In a separate bowl combine eggs, sweet potato, oil, syrup, and buttermilk. Add wet mixture to dry and stir just to combine.

Pour into a 9 in. greased pan (I like to use a round pan) and bake at 375 degrees for 20-25 minutes or until a knife inserted comes out clean and bread is golden on top. Serve warm with orange or maple butter (recipes below - maple is my personal favorite!).

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**You can substitute sour milk for the buttermilk. Use just shy of 1/2 c. regular milk and sour with lemon juice or vinegar - 2 tsp. or so.

ORANGE BUTTER
1 stick butter, softened
zest of 1 orange

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MAPLE BUTTER
1 stick butter, softened
2 Tb. maple syrup

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