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Caramelized Onion Chicken with Herbed Sweet Potatoes

Hello! How is everyone?
 I’ve been working on several projects and hope to share some of them with you soon, also we had to repair our garden once section to be exact, it started to lean inwards and one thing lead to another, we’ve decided to expanded the garden, adding about 6 feet in length  and  with the weather being so warm we are in the process of planting first veggies. Peas, Onions, Red Beets and Dutch Potatoes are in.It is going to be one busy Summer in out backyard.

Today I decided to share with you my new favorite – Caramelized Onion Marinade and Herbed Sweet Potatoes.  I made this marinade first time last year in Summer, and ever since  I’ve been playing with different variations of it, you can easily  add different herbs, use more fragrant oils, use spicy condiments etc. It is very versatile but one thing stays and that is caramelized onion.

 Caramelized Onion Chicken with Herbed Sweet Potatoes(about 4 servings)

1 Chicken breast(2 halved boneless chicken breast), cut into small medium chunks
1 large Onion, chopped finely
1/8 to 1/4tsp Salt
1tsp  Sweet Paprika
1 1/2tsp mustard
1tbl pepper paste mixed with 1/4 cup water of chicken stock (  I make my own pepper paste from sweet peppers) You should be able to find pepper paste in the grocery store, you can also try Hungarian Pepper Paste.
2 tbl fresh chopped  parsley

Olive oil
 4 medium size sweet potatoes
1/4 cup olive oil
juice of 1 lime
2tsp rosemary
2 tsp honey
salt, pepper to season(about 1/4tsp salt, or to taste)
2cloves of garlic, pressed

Caramelized Onion Marinade
Finely chop onion and saute onion in the skillet with a touch of olive oil, cook on medium low heat, until it starts to get golden brown and is nicely caramelized. Remove onion from the heat and let cool.
In a medium size bowl, add chicken pieces, scrape all of the cooled onion with the juices into the bowl with meat, add salt, season with pepper, paprika, add mustard, stir with a spoon, if needed a 1tbl of olive oil, stir in chopped parsley. Let marinade for 30 minutes


Herbed Sweet Potatoes
Steam, boil or bake whole sweet potatoes until fork tender.
Once fork tender, let the potatoes cool to room temperature. Slice potatoes into about 1/4 to 1/2inch thick rounds.
In a separate dish whisk  together, 1/4cup olive oil, 2 pressed garlic cloves, 2tsp rosemary, lime juice, honey, season with salt and pepper.In a medium size container layer sweet potato rounds with marinade and let rest for 30 minutes or overnight.

Cooking Chicken and Roasting Sweet Potatoes

Heat 1 to 2tsp of olive oil in the skillet, add marinated chicken, and cook stirring occasionally on medium heat until chicken is golden brown from all the sides. Add pepper paste mixed with water or chicken stock, continue cooking until liquid is almost gone. If desired add 1tsp of butter, stir and remove from the heat.
While your chicken is cooking, pan roast the potatoes, or you can also put some aluminum foil on the grill and prepare them that way, what ever is easier for you. Roast potatoes on each side until golden brown.Brush them with remaining marinade.
Serve  Caramelized Onion Chicken with Herbed Sweet Potatoes. Sprinkle some fresh parsley on the top and enjoy.


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