It’s taken me a while to put in to words an incredible discovery I made last week.
I can’t believe that this little tin of gold has taken so long to find it’s way into my shopping basket and onto my shelves.
Chipotles in adobo sauce, translation: deliciously hot little chili peppers (chipotle) that have undergone a drying/smoking process. The Adobo sauce consists of tomato, paprika, salt, onion, vinegar and garlic. The two together are somewhat of a match made in heaven.
This latest discovery is a product of another discovery I made earlier this year – Pinterest. (Beware, non-subscribers – it WILL make all of your free time magically disappear!!). Pinterest is essentially a social bookmarking site, where you can collect and “pin” images to your pinboards. If you’re a Pinterest procrastinator too, look me up!
The recipe was originally posted by Fitness Magazine, and the calorie counter clocked it at 407 calories, which I thought was close enough to my 400-calorie limit.
Chipotle-Glazed Chicken with Sweet Potatoes
(Serves 2, at 407 cal per serve)
300g chicken breast
300g sweet potato (chopped, as you like it. I made sweet potato rounds)
3 chipotle chilies in adobo sauce, chopped finely (if you prefer a more mild flavour, perhaps just add 2)
2 garlic cloves, crushed
2 TSP honey
2 tsp cider vinegar
1 tsp cumin
1/2 tsp cinnamon
Baby spinach leaves, to serve
Here’s what to do
Preheat the oven to 200 degrees.
Scatter sweet potatoes in a roasting dish, season with salt, pepper and olive oil, and pop into the oven for 15 minutes.
Mix the chilies, garlic, honey, vinegar, cumin and cinnamon together in a small bowl. When I make this recipe again, I’ll let the chicken languish in this delicious marinade in the morning. The first time around, however, I wasn’t so organised! If this is the case, just rub the marinade over the chicken prior to roasting.
Add chicken to the sweet potatoes (after the sweet potatoes have had their 15 minute head start). The chicken will need about 25 minutes to cook.
If you’re wondering what else you can do with the Chipotle Peppers: tonight I made a simple Beef “Burrito”, by adding the Chipotle Peppers, the Adobo sauce and 2 cloves of crushed garlic to some sliced rump steak. The beef cooked for 5 minutes on the stove, and then we served it on Mountain Bread wraps with some guacamole (Adam’s recipe: avocado, red onion, cayenne pepper and lime juice. He’s outraged that this has only received a minor mention!) and tomatoes.
Do you have any unusual pantry staples in your house?