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Instant Pot Za'atar Chicken Thighs with Sweetpotatoes, Kale, and Sorghum

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Instant Pot Za'atar Chicken Thighs with Sweetpotatoes, Kale, and Sorghum

Za'atar Chicken Thighs with Sweet Potatoes, Kale, and Sorghum.jpg

Instant Pot Za'atar Chicken Thighs with Sweetpotatoes, Kale, and Sorghum

Serves 6

Ingredients:
6 bone-in skin-on chicken thighs
1 tablespoon za’atar (see notes)
1/4 teaspoon salt, plus more for sprinkling
1/2 teaspoon pepper, plus more for sprinkling
2 tablespoons olive oil, divided
1 1/2 cups diced yellow onion
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh oregano
2 cups diced orange- or yellow-fleshed sweetpotatoes
1 cup peeled, diced apple
1 cup chicken broth
1 cup whole grain sorghum (see notes)
1 cup water
2 cups packed chopped kale

Instructions:

  1. Sprinkle the chicken with the za’atar, salt, and pepper.

  2. In an instant pot on the sauté setting, warm 1 tablespoon of the oil. Add the chicken skin side down and cook until browned, 5 to 6 minutes. Turn the chicken and brown the other side, 2 to 3 minutes. Transfer the chicken to a plate and set aside.

  3. Warm the remaining 1 tablespoon of oil in the pot. Add the onion and garlic and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the lemon juice and oregano and scrape up any browned bits on the bottom of the pan. Add the sweetpotatoes, apple, broth, sorghum, water, and a sprinkle of salt and pepper. Arrange the chicken, skin side up, on top of the mixture. Secure the lid, making sure that the steam vent is closed. Switch to the pressure cooker setting and cook for 20 minutes.

  4. Release the steam valve and open the lid. Remove the chicken and set it aside. Stir the kale into the mixture in the instant pot.

  5. Arrange the sweetpotato and sorghum mixture on plates or a platter, top with the chicken, and serve.

Notes: Za’atar is a Middle Eastern spice blend. Look for it in the spice section of your supermarket and at gourmet food stores.

For tips on buying and cooking with sorghum, visit www.simplysorghum.com.

Recipe and photo courtesy of Simply Sorghum

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Whole Grain Sweetpotato and Sorghum Stuffing

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Whole Grain Sweetpotato and Sorghum Stuffing

Whole Grain Sorghum and Sweetpotato Stuffing.jpg

Whole Grain Sweetpotato and Sorghum Stuffing

Serves 8

Ingredients:
2 cups diced orange- or yellow-fleshed sweetpotatoes
One 8-ounce package sliced mushrooms 
1 large green apple, diced 
1 large red apple, diced 
1 cup diced carrots 
1 cup diced celery
1 bunch kale, torn 
1 large red onion, cut into thin wedges 
1 lemon, sliced, plus 3 tablespoons fresh lemon juice
2 sprigs fresh rosemary 
2 sprigs fresh thyme 
1/2 cup (1 stick) butter, cut into 8 pieces 
About 3/4 cup olive oil, divided
Salt and pepper to taste 
8 cups cooked whole grain sorghum (see note)
2 tablespoons chopped fresh parsley 
2 teaspoons chopped fresh sage 
1 cup toasted pecans, chopped (optional) 
1/4 cup olive oil 
2 cloves garlic, minced

Instructions:

  1. Preheat the oven to 400F.

  2. Line a large rimmed baking sheet with foil. Spread the sweetpotatoes, mushrooms, apples, carrots, celery, kale, onions, sliced lemon, rosemary, and thyme on the foil, then scatter the butter pieces on top. Drizzle with 3 to 4 tablespoons of oil and sprinkle with salt and pepper. Roast until tender, 25 to 30 minutes, tossing occasionally.

  3. Meanwhile, in a small bowl whisk together the lemon juice, garlic, and remaining 1/2 cup of oil. Add salt and pepper to taste and set aside.

  4. In a large serving bowl, combine the roasted vegetables, sorghum, parsley, sage, and pecans, if using. Drizzle with the lemon-oil mixture and serve.

Note: For tips on buying and cooking with sorghum, visit www.simplysorghum.com.

Recipe and photo courtesy of Simply Sorghum

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Summer Fruit Cobbler with Sweetpotato Cake Topping

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Summer Fruit Cobbler with Sweetpotato Cake Topping

Reprinted from “Sweet Potatoes: Roasted, Loaded, Fried, and Made into Pie,” by Mary-Frances Heck (Clarkson Potter/Publishers, 2017)

This sweetpotato cake batter is enriched with almond flour, which offers a nutty flavor and a pleasant texture. Using several types of fruit for a cobbler lends nuance to the wholesome dessert.

Summer Fruit Cobbler with Sweetpotato Cake Topping

Summer Fruit Cobbler with Sweetpotato Cake Topping

Serves 6 to 8

Ingredients:
2 cups hulled and halved strawberries
2 cups raspberries
2 cups blackberries
2 cups chopped ripe peaches, apricots, or nectarines
3/4 cup plus 1 tablespoon sugar
1 tablespoon cornstarch
1 cup all-purpose flour
1/2 cup almond flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 large egg
3/4 cup cooked, pureed orange-fleshed sweetpotatoes (from about 9 ounces raw)
2 teaspoons grated lemon zest

Instructions:

  1. Arrange a rack in the lower third of the oven and preheat it to 350°F.

  2. Toss the strawberries, raspberries, blackberries, and stone fruit in a 13x9x2-inch baking dish. In a small bowl, stir together 1/2 cup of the sugar and the cornstarch until the mixture is well blended. This simple act will ensure that the cornstarch is distributed evenly and gently thickens the fruit juices. Sprinkle the sugar mixture over the fruit, then toss it again to coat the fruit evenly. Let sit while you make the batter.

  3. In a small bowl, stir together the flour, almond flour, baking powder, and salt. In a large bowl, beat the butter and 1/4 cup of the sugar until pale and fluffy, about 2 minutes. Add the egg and beat to combine it fully; then beat in the sweetpotato puree and lemon zest. Add the dry ingredients, beating just to incorporate and form a stiff batter. Drop 6 to 8 heaping tablespoonfuls of the batter evenly over the fruit. Sprinkle the batter with the remaining 1 tablespoon sugar. Set the cobbler on a rimmed baking sheet.

  4. Bake the cobbler until the center is bubbly and the cake is risen and golden, 30 to 35 minutes. Let cool for at least 30 minutes before serving.

Tip: You can also make small tea cakes with this batter and a couple cups of whatever fresh berries are in season. Divide the batter among 12 greased standard muffin cups and top each with a few berries. Bake at 350°F for 20 to 25 minutes.

Copyright © 2017 by Mary-Frances Heck. Photograph by Kristin Teig. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

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Sweetpotato “Big Macs”

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Sweetpotato “Big Macs”

Reprinted from “Sweet Potatoes: Roasted, Loaded, Fried, and Made into Pie,” by Mary-Frances Heck (Clarkson Potter/Publishers, 2017)

As a kid, I loved the classic Big Mac, and I still occasionally get a taste-memory craving for it. But, as an adult, I really don’t like the low-quality meat that’s part of the original package, so I recreated the sandwich at home, replacing the meat with crispy sweetpotato patties which go remarkably well with the tangy sauce, crunchy pickles, onions, iceberg lettuce, and American cheese, all on a sesame seed bun.

Sweet Potato Big Macs

Sweetpotato “Big Macs”

Makes 4 burgers

Ingredients:
2 large sweetpotatoes (about 1 1/2 pounds), peeled
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Neutral oil, such as canola or grapeseed
4 sesame seed burger buns, plus 4 additional bottom buns
Burger Sauce (recipe follows)
1/4 head iceberg lettuce, shredded
24 dill pickle chips
4 slices American cheese
1/4 cup thinly sliced onion or shallot

Instructions:

  1. Grate the sweetpotatoes on a box grater into a larger bowl. Season with the salt and pepper.

  2. Heat the oil to a depth of 1/4 inch in a large, nonstick skillet set over medium heat. Line a plate with brown paper or paper towels. When the oil shimmers, add 2 or 3 handfuls (about 1/2 cup each) of sweetpotato to the skillet in compact mounds. Let the sweetpotatoes fry into a patty, like a hash brown or latke, for about 2 minutes. Flip and cook until the patties are crispy, 2 more minutes. Drain the patties on the brown paper. Replenish the oil as needed to maintain a depth of 1/4 inch. Repeat with the remaining sweetpotatoes until you have 8 patties.

  3. Toast the buns. Line up the 8 bottom buns on a work surface. Spread 1 tablespoon of burger sauce on each and then top with shredded lettuce and pickle chips. Place a slice of cheese on half (4) of the bottom buns and add a patty on all of them. Top the patties with the onions, stack the burgers, and add the top buns.

Tip: The patties can be made up to 1 hour ahead; reheat them in a 400°F oven until hot and crispy, about 5 minutes.

Burger Sauce

Makes 1/2 cup (enough for 4 burgers)

1/4 cup mayonnaise
2 tablespoons grainy mustard
1 teaspoon pickle juice
1/2 teaspoon honey
2 tablespoons chopped dill pickles
1 garlic clove, chopped
1/2 teaspoon paprika

  1. In a medium bowl, whisk together the mayonnaise, mustard, pickle juice, honey, pickles, garlic, and paprika until smooth. The sauce will keep in an airtight container in the refrigerator for 3 days.

Copyright © 2017 by Mary-Frances Heck. Photograph by Kristin Teig. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

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Braised Sausage, Lentils, and White Sweetpotatoes

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Braised Sausage, Lentils, and White Sweetpotatoes

Reprinted from “Sweet Potatoes: Roasted, Loaded, Fried, and Made into Pie,” by Mary-Frances Heck (Clarkson Potter/Publishers, 2017)

This soulful one-pot meal can be pulled together in less than an hour, but it eats like a braise that cooked all day. The sausages plump and become tender as they cook slowly along with the creamy sweetpotatoes and lentils. Pair with a Pinot Gris, and you have a meal fit for company.

Braised Sausage Lentils and White Sweet Potatoes

Braised Sausage, Lentils, and White Sweetpotatoes

Serves 4

Ingredients:
1 tablespoon olive oil
1 pound pork or chicken Italian sausage (4 or 5 links), preferably a mix of spicy and sweet
1 large onion, sliced into 1/4-inch-thick half-moons
6 garlic cloves
2 tablespoons tomato paste
Pinch of dried red chile flakes (optional)
1/2 cup white wine
1 cup French green lentils, picked over and rinsed
1 large white-fleshed sweetpotato (about 1 pound), peeled and cut into 1-inch wedges
2 tablespoons chopped fresh rosemary
1 bay leaf
3 cups chicken broth
Kosher or fine sea salt

Instructions:

  1. Preheat the oven to 325°F.

  2. Heat the olive oil in a 5- to 6-quart Dutch oven over medium heat. Add the sausages and cook, turning with tongs to color evenly, until browned all over, 5 to 6 minutes. Remove the sausages to a plate and add the onion and garlic to the pot. Stir to coat in the fat and reduce the heat to medium-low. Cook the onion and garlic until they are limp and pick up a bit of color, about 8 minutes. Stir in the tomato paste and chile flakes, if using, working the paste into the onions and garlic until the oil in the pan is terra-cotta colored, 2 to 3 minutes. Pour the white wine into the pot and stir, scraping up any browned bits on the bottom of the pot. Simmer until the liquid is reduced by half, about 3 minutes.

  3. Add the lentils, sweetpotato, rosemary, and bay leaf. Snuggle the sausages into the pot. Pour the broth over everything and season lightly with salt. Increase the heat to medium and bring to a simmer. Cover and slide the pot into the oven. Braise until the sausages are tender, the lentils and sweetpotatoes are cooked through, and most of the liquid is absorbed, about 40 minutes. Let rest for 15 minutes before serving.

Tip: You can cook this dish a day ahead, let it cool, and store it in the refrigerator overnight. When you’re ready to eat, rewarm it gently on the stove.

Copyright © 2017 by Mary-Frances Heck. Photograph by Kristin Teig. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

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Chicken and Sweetpotato Stew with Scallion Salsa Verde

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Chicken and Sweetpotato Stew with Scallion Salsa Verde

This stew is a little Latin, a little East Indian, and all yum. The vernal sauce that’s spooned on top—a combo of COOC-certified California extra virgin olive oil, lime juice, scallions, and herbs—provides just the right amount of brightness to complement the hearty stew.

Chicken and Sweetpotato Stew with Scallion Salsa Verde - for web site.jpg

Chicken and Sweetpotato Stew with Scallion Salsa Verde

Serves 4 to 6

Ingredients:
2 cups chicken broth, or more as desired
1/2 cup uncooked green lentils
6 tablespoons olive oil, ideally COOC-certified California extra virgin olive oil, divided
1 onion, cut into 1/2-inch dice
1/2 red bell pepper, cut into 1/2-inch dice
1 1/4 pounds orange- or yellow-fleshed sweetpotatoes, or a combination, cut into 1-inch dice
2 teaspoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
1 1/4 pounds boneless skinless chicken breasts, thighs, or a combination, cut into 1-inch dice
One 14.5- to 15-ounce can garbanzo beans, drained
1 or 2 limes
2 scallions, thinly sliced
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
1 serrano chile, stemmed, seeded, and minced
About 1/2 cup plain yogurt or sour cream, for serving

Instructions:

  1. In a small saucepan over medium-high heat, combine the broth and lentils and bring to a boil. Reduce to a simmer, cover, and cook for 8 minutes. Remove from the heat and set aside (the lentils won’t be fully cooked).

  2. While the lentils are cooking, in a large saucepan or small stockpot over medium-high heat, warm 2 tablespoons of the oil. Add the onion and bell pepper and cook, stirring occasionally, for 2 minutes. Add the sweetpotatoes, chili powder, coriander, cumin, salt, and black pepper and cook, stirring occasionally, for 2 minutes. Add the chicken and cook, stirring occasionally, until the chicken and sweetpotatoes are lightly browned, about 5 minutes.

  3. Add the garbanzos and the broth and lentil mixture, scraping up any browned bits in the saucepan. Bring to a boil over high heat, reduce to a simmer, and cover. Cook, stirring occasionally, until the sweetpotatoes and lentils are tender and the chicken is cooked through, about 12 minutes. (If the mixture seems too thick, add more broth as desired.)

  4. Meanwhile, finely zest one of the limes. Squeeze the zested lime and the additional lime if necessary to yield 2 tablespoons of juice. In a small bowl, combine the zest, juice, scallions, cilantro, parsley, chile, and remaining 1/4 cup of oil. Add salt to taste and set aside.

  5. Taste the stew and add more salt and/or pepper to taste. Serve garnished with the yogurt and salsa verde, with any remaining salsa verde on the side.

Recipe developed in partnership with the California Olive Oil Council

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Sausage, Sweetpotato, Sweet Onion, and Apple Roast

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Sausage, Sweetpotato, Sweet Onion, and Apple Roast

A delightful combination of sweet and savory, with a tiny touch of smoky heat. Perhaps best of all, it all cooks up on a single sheet pan, making cleanup almost as simple and satisfying as dinner itself.

Sausage, Sweetpotato, Sweet Onion, and Apple Roast - for web site.jpg

Sausage, Sweetpotato, Sweet Onion, and Apple Roast

Serves 4

Ingredients:
1 1/2 pounds orange- or yellow-fleshed sweetpotatoes, or a combination, cut into 3/4-inch dice
1 large apple, cored and cut into 3/4-inch dice
1 teaspoon smoked paprika
1 teaspoon salt, or more to taste
1 teaspoon dark brown sugar
1/4 teaspoon ground cayenne pepper, or more to taste
2 tablespoons olive or coconut oil
6 pre-cooked chicken sausages (one and one-half 12-ounce packages), cut diagonally into 1/2-inch slices
2 red or green bell peppers, or a combination, cut into 3/4-inch dice
1/2 large or 1 medium Vidalia or other sweet onion, halved (if using a whole onion) and cut into 1/4-inch slices
3 cloves garlic, sliced

Instructions:

  1. Preheat the oven to 425°F.

  2. In a large bowl, combine the sweetpotatoes, apple, paprika, salt, sugar, and cayenne. Add the oil, tossing to coat evenly. Transfer the mixture to a large rimmed baking sheet and bake for 15 minutes, tossing halfway through.

  3. In the same large bowl, combine the sausages, bell peppers, onion, and garlic. Add the mixture to the baking sheet and cook until the vegetables are tender and lightly browned, about 20 minutes, tossing halfway through. Add more salt and cayenne to taste and serve.

Adapted from a recipe courtesy of Seven Ate Nine

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