1 large sweet potato, peeled and cut into 1/2-inch cubes
1 large red onion, diced
3 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1 lb. boneless, skinless chicken breasts
1/2 tsp. garlic powder
1/2 tsp. ground ginger
1 small clove garlic, minced
2 tbsp. creamy peanut butter
1/4 c. Juice of 1 lime
1 tbsp. low-sodium soy sauce
1 tbsp. honey
1 tbsp. toasted sesame oil
4 c. cooked brown rice
1 avocado, thinly sliced
2 c. baby spinach
1 tbsp. Freshly chopped cilantro, for garnish
1 tsp. Toasted sesame seeds
DIRECTIONS
Preheat oven to 425°. On a large baking sheet, toss sweet potatoes and onion with 1 tablespoon of oil and season with salt and pepper. Bake until tender, 20 to 25 minutes.
Meanwhile, in a large skillet over medium- high heat, heat 1 tablespoon of oil. Season chicken with garlic powder, ginger, salt, and pepper. Cook until golden and no longer pink, 8 minutes per side. Let rest 10 minutes, then slice.
In a small bowl, whisk together garlic, peanut butter, lime juice, soy sauce, and honey. Whisk in sesame oil and remaining 1 tablespoon olive oil until smooth.
Divide rice among four bowls and top each with sweet potato mixture, chicken, avocado, and baby spinach.
Sprinkle with cilantro and sesame seeds and drizzle with dressing before serving.
Anchovies are totally optional in this recipe. The garlic, however, is not! INGREDIENTS 6 cloves garlic, divided 1/4 c. extra-virgin olive oil, divided 1/2 c. panko bread crumbs 1/4 tsp. crushed red pepper flakes Kosher salt 1 lb. dry spaghetti 1 tbsp. butter 3 oil-packed anchovy filets, minced (optional) Juice and zest of 1/2 lemon 1/3 c. freshly grated Parmesan (optional) 1/3 c. freshly chopped parsley Mince 3 garlic cloves. In a large skillet over medium-high heat, heat 3 tbsp olive oil. Add breadcrumbs and minced garlic and season with crushed red pepper flakes and salt. Cook until bread crumbs or golden and garlic is fragrant, about 3 minutes. Remove breadcrumbs onto a paper towel lined plate and wipe out skillet. Thinly slice remaining 3 cloves garlic. Place a large pot of salted water over high heat and bring to a boil. Prepare spaghetti according to package instructions, reserving at least 1 cup pasta water. Meanwhile, return skillet to medium heat and add remaining tablespoon of olive oil and butter. When butter is melted, add sliced garlic and anchovies if using. Cook until garlic is fragrant and anchovies are dissolved, about 2 minutes. Lower heat to medium-low until pasta is done cooking. Add pasta to skillet and toss. Stir in lemon juice, lemon zest, and Parmesan if using. Add pasta water to thicken sauce as needed. Stir in parsley and 3/4 of the bread crumbs and toss. Top with remaining bread crumbs and serve immediately.
450 gram skinless chicken thighs or legs
2 tomatoes finely chopped
2 zucchini diced
1 large onion finely chopped
1 potato diced
1 carrot diced
4 garlic cloves minced
3/4 cup chopped coriander leaves
2 tablespoons oil
2 tablespoons tomato paste
1 tablespoon coriander powder
2 teaspoons cumin powder
1/2 teaspoon black pepper powder
1/2 teaspoon turmeric powder
1/4 teaspoon cardamom powder
1/4 teaspoon cinnamon powder
Salt
8 cups of boiling water
Instructions
Add the oil and onion in a hot pan, and cook till the onion turns brown. Add the chicken and cook on medium heat until you see brown patches on either side of the chicken.
Add the potatoes and carrot and stir for 3 minutes.
Add the tomatoes, stir for 3 minutes, and cook on medium heat for five to seven minutes. Add the garlic and spices, stir to mix, and add the zucchini and fixings. Let it simmer for 2 minutes.
Now it's time to season with the salt. Add the boiling water and let the stew cook for 45 minutes, until the chicken is tender. Finish off with the coriander and serve hot. Enjoy!
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