Cook this: Celebration chicken with sweet potatoes and dates from Now & Again


Now & Again by Julia Turshen

Our cookbook of the week is Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers by bestselling author Julia Turshen. Over the next four days, we’ll feature recipes from the book and an interview with its author.

“It’s such a big, beautiful hearty thing to serve a crowd and you don’t have to spend a fortune,” says Julia Turshen of this sheet pan supper.

A take on the legendary Chicken Marbella from The Silver Palate Cookbook, her version incorporates sweet potatoes and dates. And like the original, it comes together easily in a single pan.

“I’m basically always trying to avoid doing lots of dishes,” says Turshen. “I love that you… get a complete meal in one roasting pan. It’s sweet and it’s got a little salty bite, too. And it’s one of those things that looks impressive but it’s very easy to make.”

She recommends assembling all of the ingredients in a food storage bag up to three days in advance and storing in the fridge. Up to an hour ahead of serving, simply transfer to a large roasting pan and cook in a preheated oven.

If you have any leftovers, don’t miss Turshen’s “It’s Me Again” coronation chicken salad (recipe follows). “It’s delicious. Throw in a few extra pieces of chicken just to make sure,” she says.

In 125 recipes and 20 menus, Julia Turshen answers the question of not just what to cook but how to make the most of the leftovers.

CELEBRATION CHICKEN WITH SWEET POTATOES + DATES

Serves: 8 to 10

1/4 cup (60 mL) apple cider vinegar
1/4 cup (60 mL) olive oil
1/4 cup (60 mL) water
8 garlic cloves, minced
1 tbsp (15 mL) kosher salt
2 tsp (10 mL) freshly ground black pepper
Two 3- to 4-lb (1.4- to 1.8-kg) chickens, each cut into 10 pieces (2 wings, 2 legs, 2 thighs and 2 breasts cut in half across the bone), backbone discarded (or saved for another use, like stock), at room temperature
3 large sweet potatoes, about 2 lb (910 g) total, unpeeled, scrubbed and cut into bite-size pieces
12 large dried dates (preferably Medjool), halved and pitted
A small handful of chopped fresh soft herbs (cilantro, parsley, dill and/or chives all work well)

Step 1

Preheat your oven to 425°F (220°C).

Step 2

In a large roasting pan, whisk together the vinegar, olive oil, water, garlic, salt and pepper (you want a pan that’s big enough to hold all of the chicken pieces in a single layer; a disposable aluminum pan is good for this if your roasting pan isn’t large enough). Add the chicken pieces, sweet potatoes and dates. Use your hands to mix everything together and get the marinade on all of chicken, sweet potatoes and dates. Warning: the following is a bit messy, but bear with me. Move everything around so the sweet potatoes and dates are in a single layer on the bottom of the pan and the chicken pieces, skin-side up, are in a single, even layer on top.

Step 3

Roast until the sweet potatoes are tender …read more

Source:: Nationalpost – News

      

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