Credit firstly, the original marinade is from Cook for Your Life though I’ve fiddled with it just a tad. The second recipe, which is optional, but works really well, is just from yours truly. I was looking for fresh rosemary recipes and I saw a few that used it with sweet potatoes, some with honey and I just went my own way and the end result was rather nice when it all came together. So to Jack for a moment, the rosemary above is a plant I was given last year, the smaller are my own seedlings, they’re still too small to transplant yet. Okay back to, erm, me. This is a slightly time-consuming recipe. I often say I’d do marinades more often as the chicken was wonderfully tender and moist, but when it’s just me it doesn’t really feel worth all the hassle. Nice to have, but I’m just me, food is fuel first and foremost. The least work to the best nutrition. That’s my general food philosophy. You have to enjoy it too, but that’s not always the most important part.
So this is a very simple recipe, but what drew me was using the leftover marinade in a simple sauce. So many recipes waste a lot, I don’t like waste if I can help it. The sweet potato could be sautéed rather than just fried, but I wasn’t really feeling up to that much work. They’re fine just fried like this. There is a lovely taste when rosemary and lemon join together in culinary matrimony. I’ve heard it said that it goes great in lemon based desserts, a future post perhaps? I served it with quinoa, which also received a splash of sauce. Quinoa is surprisingly filling, it’s been really useful staple of my diet these last few years. On the whole a simple, but flavoursome dish, the tender chicken, the honeyed sweet potatoes and the simple stock-cooked quinoa all made for a really nice break from the norm. I’m always glad to find recipes to use my fresh herbs. Not much else to say, until next time.
Rosemary Marinaded Chicken
2 Chicken Breasts
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Lemon Juice
2 Medium Sprigs Fresh Rosemary, Stripped
1 Tsp Lemon Zest
80ml Chicken Stock
Salt to Taste
Juice from Rested Chicken
1. Mix all the Marinade Ingredients, aside from Chicken, in a bowl and then add the Chicken. Make sure all the Chicken is coated in the marinade and cover and leave in fridge for at least an hour, turning halfway.
2. Preheat oven to 175c (Fan) and when heated turn on the grill.
3. Scrape off excess Marinade, reserving, and place Chicken on a greaseproof lined tray. Cook for 5 minutes a side and then rest, in tinfoil, for a further five minutes.
4. While Chicken is resting add leftover Marinade, Salt and Stock to a pot and bring to the boil, cook until sauce has thickened. While sauce is cooking, cut up the rested Chicken and add the Juices to the boiling Sauce. Pour sauce over Chicken.
Honey Cinnamon Sweet Potatoes
100g Sweet Potato, Cubed
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Honey
1/4 Tsp Cinnamon
Salt and Pepper to Taste
1. Add everything to a bowl except the Sweet Potato and stir together until combined. Then add in the Sweet Potato Cubes until coated.
2. Either fry in a pan, on a medium-high heat for 15-20 minutes, until soft or bake in the oven at 175c (Fan) for 25-30 minutes until soft. Be careful not to burn the Honey.