Chicken Sweet Potato And Cauliflower Vindaloo Recipes

CHICKEN, SWEET POTATO AND CAULIFLOWER VINDALOO

Steps:

• Heat 1 Tbsp oil in medium skillet.
• Season chicken with 1/4 tsp salt.
• Cook 7-8 minutes, remove to plate.
• Add rest of oil, sweet potatoes and onion to skillet and stir fry, 5 minutes.
• Add cauliflower and cook 3 minutes.
• Stir in curry powder, cayenne pepper and 1/4 tsp salt.
• Cook 1minutes.
• Add broth and tomatoes.
• Cook 5 minutes, covered stirring occasionally.
• Add chicken and heat through.
• Stir in mint and serve with quinoa.

CHICKEN WITH SWEET POTATOES AND CAULIFLOWER

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potato and cauliflower with 1-1/2 tablespoons of oil and season with salt and pepper. Roast until cooked through and browned on one side, about 25 minutes. Transfer to a bowl and gently toss with 1 tablespoon vinegar.
• Meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium-low heat. Season chicken with salt and pepper. Cook until golden and cooked through, 30-35 minutes, flipping chicken halfway through. Transfer chicken to a plate and tent with foil to keep warm.
• To skillet, add broth, thyme, and 1 tablespoon vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3-5 minutes. Return chicken and any accumulated juices to skillet and turn chicken to coat with sauce. Remove from heat and stir in butter. Serve chicken with vegatbles and pan sauce.

CHICKEN WITH SWEET POTATOES AND CAULIFLOWER

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potato and cauliflower with 1 1/2 tablespoons oil and season with salt and pepper. Roast until cooked through and browned on one side, about 25 minutes. Transfer to a bowl and gently toss with 1 tablespoon vinegar.
• Meanwhile, in a large nonstick skillet, heat 1/2 tablespoon oil over medium-low. Season chicken with salt and pepper. Cook until golden and cooked through, 30 to 35 minutes, flipping halfway through. Transfer chicken to a plate and tent with foil to keep warm.
• To skillet, add broth, thyme, and 1 tablespoon vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3 to 5 minutes. Return chicken and any accumulated juices to skillet and turn chicken to coat with sauce. Remove from heat and stir in butter. Serve chicken with vegetables and pan sauce.