Spring has sprung, time to fire up the outdoor grill....
GRILLED CHICKEN WITH SWEET POTATO PUREE
Serves: 4 Difficulty Level: 3 (of 5) Prep Time: 20 minutes Ready In: <60 minutes
INGREDIENTS:
• 2 tablespoons vegetable oil
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped onion
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground mace spice
• 1/8 cup honey
• 2 cups chopped peeled sweet potato
• 1 cup apple cider
• 2 1/2 cups chicken stock
• Salt and freshly ground black pepper, to taste
• 4 chicken breasts, skinless, boneless, and pounded
• 1/2 cup chopped pecans
• 1 tablespoon chopped fresh parsley
• 1/2 cup diced red bell pepper
PROCEDURE:
• In a saucepan over medium heat, heat the oil. Add the celery and onion and sauté for 3 to 4 minutes, stirring, until softened.
• Add the cinnamon and mace and stir to distribute. Stir in the honey and sweet potato. Add the cider and chicken stock. Bring to boil over high heat, then lower to medium heat and cook for 30 minutes
• Puree the mixture in a food processor. Taste and adjust the seasoning with salt and pepper. If the puree is too thin, place in a saucepan and cook it down over medium heat until the puree is the desired consistency. If the puree is too thick, add more chicken stock and heat through. Set the puree aside.
• Season the chicken breasts with salt and pepper. When the grill is very hot, grill the chicken breasts for 3 minutes on each side.
• To Serve, put some puree on each of 4 plates and sprinkle with pecans, parsley, and red bell pepper. Place the cooked chicken over the puree.
Enjoy,
CHEF PHIL
