DEVILED POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Add the potatoes and oil to a resealable bag and season with salt and pepper; shake the bag to thoroughly coat the potatoes. Transfer to a baking sheet and bake until easily pierced with a paring knife, 15 to 20 minutes; cool.
- Cut the potatoes in half so the biggest surface area is exposed. Remove all of the flesh from 4 of the potato halves with a 1/4-teaspoon measuring spoon or melon baller. Put the potato flesh in a medium bowl and discard the skins. Use the spoon to scoop out most of the potato flesh from the remaining 12 potato halves, leaving about 1/4 inch of flesh on the skins so the "shells" firmly hold their shape. Transfer the potato flesh to the medium bowl.
- Add the mayonnaise, relish, mustard, dill and cayenne to the bowl and mash with a potato masher until well mixed and fairly smooth. Season with salt and pepper.
- Spoon the mixture back into the potato shells. Dust lightly with smoked paprika and garnish with dill. Serve at room temperature.
SWEET POTATO CHICKEN KALE SKILLET
This Sweet Potato Chicken Kale Skillet recipe is a delicious one-pan meal that will be on your dinner table in less than 30 minutes. It is also gluten-free, paleo-friendly, and perfect for your busy weeknight dinners.
Provided by Olivia Ribas
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- On a plastic cutting board, cut the chicken into small pieces, and season with salt, pepper, and red chili flakes.
- In a skillet over medium heat, add the bacon, and cook for 5 minutes.
- Add the chicken to the skillet.
- Cook for about 7 minutes or until it is cooked through.
- Don't forget to stir well. Remove the chicken and bacon from the skillet, and set aside.
- In the same skillet, add the garlic, sweet potatoes, and chicken broth.
- Cook for 7 minutes or until the sweet potatoes are cooked. It will depend on the size of the sweet potato pieces.
- Turn the heat to low, and add the kale, stirring until wilted.
- Season to taste with salt, pepper, and chili peppers flakes.
- Return the chicken and bacon to the skillet, and stir well until combined. It will take only 1 minute.
- Serve immediately.
Nutrition Facts : ServingSize 1 /4, Calories 354 kcal, Carbohydrate 24 g, Protein 39 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 88 mg, Sodium 711 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 7 g
SPICY SHEET-PAN CHICKEN WITH SWEET POTATOES AND KALE
These sheet-pan chicken thighs gain gorgeous color from a harissa-yogurt marinade, which also keeps the meat juicy during the roasting process. The thighs only need 15 minutes in the marinade, but you can leave them for up to 24 hours in the fridge. For weeknights, heat the oven, place the chicken in the marinade, then wash and cut the sweet potato and kale, so the prep work is done and the oven hot by the time the chicken is done marinating. Make the herb oil while the chicken roasts so it has time to sit. While it's meant for the vegetables, it's also wonderful drizzled on top of the chicken.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- In a large shallow mixing bowl, combine the harissa and yogurt. Pat the chicken dry, then season all over with salt and pepper. Add the chicken to the yogurt mixture, gently rubbing until fully coated, and set aside for 15 minutes.
- Heat the oven to 450 degrees and place a rack in the lower third and one 6 inches from the broiler. On a sheet pan, toss the sweet potato, kale and onion with 3 tablespoons oil. Season with cumin, salt and pepper, massaging the kale as you do so. Clear four spaces for the chicken pieces, then place them skin-side up on the pan. (It may look messy and crowded, but the kale will shrink down as it cooks.)
- Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway and rotating the tray, until the chicken skin is crispy and the juices run clear, the squash is tender and the kale is crispy. If the vegetables are done, but the chicken skin is not as crispy as you'd like, remove the vegetables from the sheet pan and place just the chicken under the broiler for another 1 to 3 minutes.
- Meanwhile, in a small serving bowl, combine the parsley, lime zest and half the lime juice with the remaining 1/4 cup oil and the red-pepper flakes. Season to taste with salt, pepper and additional lime juice. Serve the chicken and vegetables with the herb oil to drizzle over top.
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