Chef Karen Small’s Chicken With Potatoes, Broccoli (Optional Tofu) – Ep. 10

Nov 20

This is a very simple dish that uses chicken thighs and stays true to the 30 minute timetable with the sides. I made this and can confirm the its easy and delicious. Recommend spooning the sauce over the chicken as you plate everything. I had some leftover Kisir from Dr Betul’s recipe and added to this plated picture. If no leftover Kisir, a simple salad can be served with the chicken-potato-broccoli.

Ingredients:

4 Boneless Chicken Thighs
4 Medium Sized Sweet Potatoes (Purple if Available)
1 Bunch of Broccoli
4 Small Garlic Cloves, Sliced
1 Medium Lemon
1 Bay Leaf
1/2 cup Extra Virgin Olive Oil
1 Cup of Chicken Stock
To Taste Salt, Pepper
Optional Paprika

Directions:

1. Heat Oven
Turn oven onto 400 degrees

2. Prepare Chicken, Potatoes
Rinse chicken and potatoes. Pat dry. In a corning ware dish or similar bake proof dish (approx 11x13x3), add the chicken and rub all over with the olive oil, the add salt, pepper. On a sheet pan cut sides down, add the halved or quartered sweet potatoes and rub all over with olive oil and salt. Place the chicken and the sweet potatoes in the oven and bake for 5 minutes.

3. Prepare Sauce
While the chicken in cooking, slice the garlic and half of the lemon. Juice the other lemon half into a small bowl and add the bay leaf and chicken stock.

4. Combine Ingredients, Bake
Remove just the chicken from the oven, poor the sauce into the pan, add the sliced garlic and lemon on top of the chicken. Place the chicken pan back in the oven. Set timer for 15 minutes.

5. Prepare Broccoli, Salad
While chicken and sweet potato are cooking, cut up the broccoli. In a small bowl add olive oil and salt. Stir to coat broccoli. If no left over Kisir, then put some lettuce – romaine or arugula in a bowl, mix up in a small bowl or 8oz glass, 1/8 cup red or white wine vinegar with 1/4 cup olive oil and a five finger pinch of salt. Pour dressing over salad and serve with the chicken- potato-broccoli.

6. Add Broccoli
Open oven and put broccoli onto other half of sweet potato sheet pan. Set timer for 5 minutes.

7. Remove Chicken
When timer goes off, remove chicken and let rest for 5 minutes. Check sweet potatoes and broccoli for doneness. Sweet potatoes should be soft when pressed. Broccoli should be slightly charred.

8. Plate
Add one piece of chicken, spoon a little sauce over, add half of a sweet potato and 1/4 of the broccoli to each plate. Server with leftover Kirsir or a simple salad. Enjoy!