A James Beard Award winner—and New York Times food writer—offers an inviting, easy, and delectable collection of recipes and stories.
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- Carton Qty: 10
- Selling Territory: USCOM
- On Sale: 9/7/2010
- Cooking
- Tr 9781401323769 $27.50 ($31.50)
- 464 pages; 7 1/4 x 9 1/4
- Model ISBN: 9781401322434
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- New York Times readers adore Clark’s improvisational spirit: Her column is regularly at the top of the Times’ “most popular” list and her recipes are often discussed in the foodie blogosphere.
- She is well loved in the food world, having co-written cookbooks with such high-profile chefs as Paula Deen, Daniel Boulud, and David Bouley.
- Clark appears regularly on NPR’s “The Takeaway.”
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From In the Kitchen with a Good Appetite:
Spiced Chipotle Honey Chicken Breasts with Sweet Potatoes
Time: 15 minutes, plus 35 to 40 minutes roasting
4 (10-ounces each) sweet potatoes, peeled and cut into 1-inch pieces
3 tablespoons olive oil
6 boneless, skinless chicken breasts (2 pounds), rinsed and patted dry
4 chipotle chiles in adobo sauce, minced
3 garlic cloves, minced
2 tablespoons honey
2 teaspoons cider vinegar
1 1/4 teaspoons kosher salt, plus additional to taste
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Chopped cilantro or basil, for garnish
1. Preheat the oven to 400°F. In a medium bowl, toss the sweet potatoes in 2 tablespoons of the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes.
2. Meanwhile, in a small bowl, mix together the remaining olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste all over the chicken. Carefully place chicken on top of the sweet potatoes and continue to roast until the chicken is just cooked through, about 25 minutes longer. Serve garnished with cilantro or basil.
Serves 6
Spiced Chipotle Honey Chicken Breasts with Sweet Potatoes
Time: 15 minutes, plus 35 to 40 minutes roasting
4 (10-ounces each) sweet potatoes, peeled and cut into 1-inch pieces
3 tablespoons olive oil
6 boneless, skinless chicken breasts (2 pounds), rinsed and patted dry
4 chipotle chiles in adobo sauce, minced
3 garlic cloves, minced
2 tablespoons honey
2 teaspoons cider vinegar
1 1/4 teaspoons kosher salt, plus additional to taste
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Chopped cilantro or basil, for garnish
1. Preheat the oven to 400°F. In a medium bowl, toss the sweet potatoes in 2 tablespoons of the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes.
2. Meanwhile, in a small bowl, mix together the remaining olive oil, chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste all over the chicken. Carefully place chicken on top of the sweet potatoes and continue to roast until the chicken is just cooked through, about 25 minutes longer. Serve garnished with cilantro or basil.
Serves 6