- Roast the sweet potato in oven
- (if roasted the sweet potato while cooking chicken then keep oven at 375 and just cook potato a bit longer)
- prepare chicken, sear it and get it in oven
- Make corn fritters
- fry corn fritters
Carrot glazed chicken
This chicken is such a filling yet light dish and reheats well too! I love the simplicity of this dish. It is so easy and yet it tastes rich and looks beautiful.
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Ingredients:
- 4 Chicken legs
- 4 chicken thighs
- 2 teaspoons salt pink Himalayan
- 2 tablespoons extra virgin olive oil
- 1 onion chopped
- 2 carrots peeled and chopped
- 1 sweet potato peeled and chopped
- 3 sprigs fresh rosemary
- 1/2 cup sundried tomatoes
- 1 1/2 cups white wine
- 1 1/2 cups chicken stock or water
- 1 teaspoon turmeric
- 1 cup fresh basil
Directions:
- Preheat oven to 350°F. Prepare a large Dutch oven on high heat. Sprinkle chicken pieces with 1 teaspoon of salt. Add olive oil to pan and get hot.
- Add chicken pieces in shifts if have to and sear for 8 minutes per side.
- Add the rest of the ingredients except basil and cover. Place in oven for 3 hours.
- Remove from oven and finish with fresh basil.
Corn Fritters
These beautiful flavor bursting fritters can also be reheated or eaten the next day at room temperature. They also go great with a tahini or yogurt dipping sauce.
| Servings: people USA imperial/metric conversion: |
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Ingredients:
- 1 sweet potato
- 1 can corn drained
- 4 scallions chopped
- 1 red chili pepper seeds removed, finely chopped (optional)
- 3 eggs
- 2 teaspoons garlic powder
- 1 teaspoon salt pink Himalayan
- 1/2 cup bread crumbs
- 1/4 cup coconut milk or almond milk, or regular milk
- 1/8 cup coconut oil
Directions:
- Preheat oven to 400°F. Wrap sweet potato in tinfoil and place it on a sheet pan (sometimes it drips) and roast it whole for 1 hour. (this can be done up to 4 days in advance)
- Prepare a large bowl and place bread crumbs and coconut milk together and mix well. Let sit for 5 minutes. Add the rest of the ingredients except the oil (including the sweet potato without its skin) and mix well.
- Using the palms of your hands, form into mini burgers. Prepare a skillet on high heat. Add the coconut oil (in batches) and add as many corn fritters as will fit the pan without overcrowding. Fry for three minutes per side.
Notes & Tips:
They also go great with a tahini or yogurt dipping sauce.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
These fritters are so good the next day, room temperature! And this chicken reheats beautifully! But if you want something different and don’t have much leftover, turn the chicken into a pasta salad. Pull apart the leftover chicken from the bone and add it and its sauce to some pasta with extra olive oil and salt. Be sure to finish it with fresh basil!
