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In the Kitchen with A Good Appetite: 150 Recipes and Stories About the Food You Love Hardcover – September 7, 2010
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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.
From Publishers Weekly
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More About the Author
Her acclaimed cookbook,In the Kitchen with A Good Appetite, came out in the fall of 2010 with essays and recipes based on her popular New York Times Dining section column, A Good Appetite.
Clark's most recent book, Cook This Now, a personal collection of seasonally driven, inventive comfort food, came out in October 2011, published by Hyperion.
All told, Clark has written 32 other cookbooks, many of them in collaboration with some of New York's most celebrated chefs including Daniel Boulud (Braise), David Bouley (East of Paris), Claudia Fleming (The Last Course), and Bruce and Eric Bromberg (The Blue Ribbon). A book of dessert recipes, The Perfect Finish, written with White House pastry chef Bill Yosses, came out in June 2010. Her collaboration with chef Peter Berley, The Modern Vegetarian Kitchen, received both a James Beard award and Julia Child Cookbook award in 2000.
Clark was born and raised in Brooklyn, New York, where she now lives with her husband, Daniel Gercke, their preschool daughter Dahlia, and their formerly cosseted cat.
Top Customer Reviews
A couple recipes in the first section: "Buttery polenta with Parmesan and olive oil fried eggs." Ingredients: polenta, water or chicken broth, salt, butter, pepper, Parmesan cheese, olive oil, eggs, and sea salt for garnish. The recipe isn't hard to make either! Another intriguing recipe: "Soft scrambled eggs with pesto and fresh ricotta." I really enjoy the juxtaposition of ingredients in many of the author's dishes. She is like a mad scientist, who experiments with and tweaks recipes. The second section is referred to as "The Farmer's Market and Me." It starts off with "Extra-sharp leeks vinaigrette." After a delightful essay (1 1/2 pages long) we get the recipe. I like leeks, and this is a new way for me to consider preparing them. Look forward to trying this one out!
"Learning to like fish" is another section. I have used capers with Chicken Piccata. Here, capers become important ingredients for "Shrimp for a small kitchen--with capers, lemon, and feta. An interesting combination of ingredients. The next section? "It tastes like chicken." One tasty recipe. . . . "Roasted chicken thighs with peaches, basil, and ginger." I have made chicken schnitzel quite a bit over time. I use a tomato based sauce as a topping. Clark's schnitzel is way different--and I look forward to trying her version out.Read more ›
It is not often that I leaf through a cook book and want to cook EVERY SINGLE THING in it. But with this one - I really do. And I can't stress enough what a great addition it'll be to your own collection or as a gift. I've given 4 out as gifts already and I've gotten rave reviews and big thanks.
P.S. Just have to say, The Shrimp from a Small Kitchen (Shrimp with Capers, Lemon, and Feta), the Raw Tuscan Kale Salad, and the killer Kate's Impossibly Fudgy Brownies with Chili and Sea Salt served along with Ridiculously Easy Maple Walnut Ice Cream, were my favorites!) You'll really enjoy this one. TOP RECOMMENDATION.
Most Recent Customer Reviews
This is my go-to cookbook for everyday cooking. The recipes are both practical and accessible. They also have a certain comforting appeal to them, while still being unique and... Read morePublished 7 months ago by Amanda
Love this cookbook! I've made about 15 of the recipes, and they've all been excellent. While a knowledge of basic cooking is essential (of course), few of the recipes are... Read morePublished 8 months ago by Cynthia C.C.
Changing it up in the kitchen. Good tips and good recipes.Published 17 months 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 18 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 21 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 23 months ago by Von Thyrring