Welcome to the first Cooking with Kate post! With sweet potato and cinnamon this dish is perfect for fall and best of all, it’s easy! It serves two which is great because most recipes are designed for families, and I’m not a huge fan of leftovers. Below is the recipe and then my personal notes follow- I hate when blog post recipes make you scroll all the way to the bottom after photos and commentary just to see the directions!
I adapted this recipe from Relish: An Adventure in Food, Style, and Everyday Fun by Daphne Oz. I love this cookbook- in addition to recipes it has entertainment, style, and beauty tips and is so fun to read!
Ingredients for Chicken:
- 4 chicken breasts
- 2 T red pepper jelly
- Salt and pepper
- Olive oil
- Lemon juice
Ingredients for Sweet Potato and Peaches:
- 1 sweet potato
- 2 peaches
- 1 sweet onion
- 1 T coconut oil
- 2 T maple syrup
- 1/2 t ground cinnamon
Directions for Chicken:
- Season both sides of the chicken with salt and pepper. Heat oil in a skillet over medium-high heat and brown the chicken on one side, about 10 minutes. Flip and brown for about 7 minutes on the other side.
- Lower the stove to medium-low heat and spoon the red pepper jelly over the chicken, cooking for about two minutes and then flipping and repeating on the other side. Remove the chicken from the skillet and pour any sauce remaining in the pan over it.
- Drizzle lemon juice over the chicken to heighten and enhance the flavor.
Directions for Sweet Potato and Peaches:
- Melt the coconut oil and add to a bowl with the cinnamon, maple syrup, and a dash of salt. Slice the peach into several wedges and the sweet potato into 1-inch chunks and place in separate bowls. Pour 3/4 of the cinnamon mix over the potato and the remaining 1/4 over the peaches and toss.
- Put the potatoes on a cooking sheet and bake for 10 minutes in the oven at 450 degrees. Move the potatoes around with a spatula so they don’t stick and cook for another 5 minutes.
- Quarter the onion and bake on the cooking sheet with the potatoes for 15 minutes. Move the potatoes and onions around and add the peaches before baking for a final 8 minutes.
- I like to use the thinly sliced chicken breasts as they cook faster.
- You can use a regular skillet, but I used a cast iron skillet which works well to crisp the outside of the chicken.
- Use a minimal amount of oil in the skillet- hot oil pops and really hurts if you get too close!
- You can choose to leave the skin on the sweet potato and the peaches, or peel them. I chose to peel the potato but leave the skin on the peaches.
- I found it easy to switch between the two dishes- browning the chicken while prepping the glaze for the side dish and putting the sweet potatoes in the oven.
- The onion is just for flavor, so I tried distribute it across the cooking sheet and place the potatoes and peaches close to it.
- To add a light side and some color to the dish (everything is brown and orange), I made a side salad of spring greens with blueberries, pumpkin seeds, and Annie’s Goddess dressing.
Also I’ve mentioned this before, but I am not a food stylist, nor am I particularly interested in arranging food until it gets cold and is no longer edible. So please pardon the less-than-Pinterest-perfect food photos for this series. At least they’re not Martha Stewart quality 😉