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When it comes to chicken, I like the dark meat. I like the gristly, fatty, sinewy bits and the musky deep flavor the darker parts possess. This said, there are times when circumstances call for cooking up that stalwart of American cuisine, the boneless, skinless chicken breast. Maybe I need to whip up something speedy on a busy weeknight, or please the palate of a diehard white meat fan. And in those moments, this is the recipe I reach for. It is, hands down, my favorite way to cook white meat chicken. The breasts are seasoned with an intense paste of smoky chipotle chilies, sweet honey, garlic, and spices, and roasted over a bed of sweet potatoes. While they cook, the kitchen takes on a spicy, autumnal scent from the cinnamon, cumin, and caramelizing sweet potatoes. And the breasts themselves come out moist, juicy, and richly flavored. It’s a fuss-free, one-pan crowd-pleaser, even for the dark meat lovers in the bunch. --Melissa Clark
Time: 15 minutes, plus 35 to 40 minutes roasting
4 (10-ounces each) sweet potatoes, peeled and cut into 1-inch pieces
3 tablespoons olive oil
6 boneless, skinless chicken breasts (2 pounds), rinsed and patted dry
4 chipotle chiles in adobo sauce, minced
3 garlic cloves, minced
2 tablespoons honey
2 teaspoons cider vinegar
1 1/4 teaspoons kosher salt, plus additional to taste
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Chopped cilantro or basil, for garnish
Preheat the oven to 400° F. In a medium bowl, toss the sweet potatoes in 2 tablespoons of the olive oil and scatter on the bottom a roasting pan. Roast for 15 minutes.
Meanwhile, in a small bowl, mix together the remaining olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste all over the chicken. Carefully place chicken on top of the sweet potatoes and continue to roast until the chicken is just cooked through, about 25 minutes longer. Serve garnished with cilantro or basil.
I've always loved reading cookbooks, and this one is such a fun and interesting read.
In between the charming stories about growing up and how she found herself creating different dishes, there are recipes that look delicious and are easy to make!
This book is well written with wit and humor, while incorporating some really great recipes.
Changing it up in the kitchen. Good tips and good recipes.Published 1 month ago by Linda L. Hoffman
Great variety, looks practical and easy to make. I've given it to a friend and she seems happy.Published 2 months ago by Banou
I liked this book. It was fun to look through and the recipes look good. I haven't TRIED any of them, mind you, but the ingredient lists are within reason and the techniques don't... Read morePublished 5 months ago by Ruby Ellen
With more than 30 cookbooks under her belt, many co-written with foodie universe stars like Daniel Boulud and Waldy Malouf, Melissa Clark engages her New York Times food column... Read morePublished 7 months ago by Von Thyrring
Would like to have had some good pictures. What intrigued me was the sandwich on the front, but that's about as far as it went.Published 8 months ago by Sally S. Wieringa
We'll written...I've always loved the stories behind the recipe. This was purchased as a gift and I will probably buy another for me!Published 10 months ago by Cynthia Whipkey
One of the best cookbooks I have read in years. Actually filled with recipes I want to cook. Tried a few totally delicious.Published 11 months ago by jrubins
I've always loved recipe books that tell you the story of the recipe, at least for that cook, and this one delivers. Read morePublished 13 months ago by CaseyCase
This is a super fun book with out of this world recipes. I have given it to my brother - who loves it, and my hope to be husband of my niece. Read morePublished 13 months ago by Amazon Customer