This recipe is surprisingly filling, ,feel free to make it with only sweet potatoes if you don’t want to use regular potatoes
If you don’t feel like cutting all the cherry tomatoes in half, you can keep them whole or use 2 large tomatoes, chopped. I like halving them because their sweet juice mixes into the dish and creates a flavorful sauce. If you have leftover wine or stock you can use it instead of water! I like this dish because you don’t have to pick off each piece of rosemary from the stems, you just toss them in and they fall off in the cooking process and then when the chicken is cooked you can remove the stems!
Miso is the elegant Japanese term for fermented soybean paste. When mixed with sweet and spices and cooked it creates a unique but gentle flavor. It lasts forever in your fridge, so if you buy it once. place it in a jar or container and pull it out when needed. You can make this recipe without the paste and it will still be bold and colorful and delicious! The trick to this dish is using high quality fish!
If you are making the Indian chummus with this meal, make a double batch of onions and use half for the chummus and half for this salad to save time
Make double the amount of onions and add them to any sandwich, salad, chicken, rice etc
They are so flavorful it is worth doubling the recipe and using half for the chummus and half for something else. You can play around with the Chummus to get the consistency that you prefer. Just keep in mind; the more water you add, the more liquidy it will be, the more oil you add, the more smooth it will be but you will lose some of the flavor. If you don’t like cilantro but still want the fresh flavors of a fresh herb, you can use mint or basil! Using limes are ideal but if you can’t get them, lemons are a close second.