I have been reading the most fabulous book. In the Kitchen with a Good Appetite is by Melissa Clark, author of "A Good Appetite" for The New York Times. I already loved her column, so I have been lusting after this book for quite some time. I snuck it into a Christmas presents Amazon order, and haven't put it down since. It's actually sort of a cross between a memoir and a cookbook - what a blog would be like if you bound and covered it as a matter of fact. Before each recipe, she shares a story of how the dish came to be. Along the way you'll learn about her childhood, career as a food writer, marriage, and her 2 year old daughter, Dahlia.
So the writing is superb, but the recipes are even better. As I read through, I mentally bookmarked every. single. recipe. I also really like the clever way she's divided the book into chapters. Among my favorites are The Farmers' Market and Me, Learning to Like Fish, It Tastes Like Chicken, Things with Cheese (obviously my favorite), and My Mother's Sandwich Theory of Life.
I started with the Spiced Chipotle Honey Chicken with Sweet Potatoes. These are some of my favorite ingredients, so obviously I already had everything I needed in the house to make this for dinner. It is very quick, quite easy, and reasonably healthy. All good things for a weeknight dinner. It is simultaneously sweet, spicy, earthy, and savory. If you are looking for a healthy dinner to get you back on the healthy eating bandwagon, this is a good one. It's so flavorful you won't miss the butter, cheese, or cream.
I've already made a few other recipes from this book, and I can't wait to make and share many more!
One Year Ago: Sausage Stuffed Mushrooms
Spiced Chipotle Honey Chicken Breasts with Sweet Potatoes
adapted from In the Kitchen with a Good Appetite, by Melissa Clark
- 4 sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces
- 3 Tbs olive oil
- 4 chipotle chiles in adobo sauce, minced
- 3 garlic cloves, minced
- 2 Tbs honey, plus more for drizzling
- 1 Tbs apple cider vinegar
- 1 1/4 tsp kosher salt, plus more to taste
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 6 boneless, skinless chicken breasts (about 2 lbs)
- chopped cilantro, for garnish
In a small bowl, mix together 1 tablespoon of the olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon. Mix the remaining 2 tablespoons of olive oil with 2 teaspoons of the paste. Toss with the sweet potatoes.
Scatter the potatoes on the bottom of a roasting pan, and bake 15 minutes. Meanwhile, rub the chicken breasts with the remaining paste.
Stir the potatoes. Carefully place the chicken on top of the sweet potatoes, and continue to roast until the chicken is just cooked through (registers 165 on an instant read thermometer), about 15-20 minutes longer
Divide the potatoes and chicken evenly among serving plates and drizzle with remaining honey and garnish with cilantro. Serve.