Maple, Chicken, and Sweet Potato Hash

Maple, Chicken, and Sweet Potato Hash

Nothing I like better than a tasty dish that’s easy to make This one dances through the skillet, onto your plate, and keeps you warm, even in the chill of winter’s icy thrust.   Difficult?  You kidding?  I don’t do difficult.  I do easy, while sipping brandy.

Allow me to introduce Ms. Maple Chicken Sweet Potato Hash, the celebrated darling of your middle-aged dreams.  So, go ahead and pour yourself that first snifter of brandy while I lead you through this taste-bud teasing, stomach-pleasing recipe.  By the way, it’s a little less than 500 calories a serving and this dish can satisfy four diners with ease.

Maple, Chicken, and Sweet Potato Hash

I did all the chopping and dicing ahead of time and also combined the syrup/vinegar/mustard/cayenne/raisins in a small bowl.  I kept the ingredients covered and refrigerated all afternoon, so cooking supper was a snap.

1 Pound skinless and boneless chicken breasts, cut into one inch chunks

1 Medium onion diced – I used a red onion

2 Teaspoons sage – I used fresh, but dried will do

1 Large clove garlic diced

¼ Teaspoon smoked paprika

Salt and pepper to taste

2 Pounds sweet potatoes, peeled and diced

1 Tablespoon vinegar – I used rice vinegar

¼ Cup whole grain mustard – Dijon will do

¼ Cup Maple syrup

Pinch of Cayenne pepper

1/3 Cup raisins – I used golden raisins

Spring onions, green portions thinly sliced for serving

½ Cup Gorgonzola or a similar blue cheese, cut in small chunks for serving

2 Tablespoons olive oil. More if required (The chef makes the decisions!)

Heat the olive oil over medium heat and add the chicken, diced onions, garlic and sage. Stir and cook until the chicken chunks are browning and the onion is wilted. Salt and pepper as desired.

Add a cup of water and mix in the cubed sweet potato. Cover and steam only until the sweet potato is tender.  Add the syrup mixture and heat well.

Fini!  Plate the portions and decorate with green onions and blue cheese.

Serve with the vegetables of your choice.  My choice was cheesy smashed Brussel sprouts.

Stand up, take a bow and grab that second snifter of brandy.