Chicken
and sweet potato hash salad
The combination of the spicy chicken bites seasoned with curry, ginger and cumin, the roasted sweet potatoes with garlic and chili. and the fresh spinach.
The sweet potatoes add a nice sweetness and creaminess to the dish, garlic and chili add a bit of heat while the spinach adds a freshness and lightness
TIPS
Serve the dish with a dollop of your favorite yogurt or sour cream for a creamy contrast.
30 min
4 persons
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INGREDIENTS
4 chicken fillets cut in cubes
2 teaspoons grated ginger
2 teaspoons cumin
2 teaspoons caraway
2 teaspoons curry powder
2 teaspoons garlic powder
salt and pepper
2 tablespoons cooking oil
25 g (2 tablespoons) butter
Roasted potatoes
700 g (1,5 pound) sweet potatoes, peeled and cut into cubes
1 chilifrukt chopped
1 tablespoon grated ginger
2 tablespoons lime juice
3-4 garlic cloves, chopped
0,5 dl (1/4 cup) olive oil
salt and pepper
225 g (1/2 pound) fresh spinach
2 dl (1 cup) roasted pumpkin seeds
RECIPE
1. Mix 700 g (1,5 pound) potatoes cubes with chopped chili and grated ginger
2. Add 3-4 chopped garlic cloves
3. Season with salt and pepper
4. Blend with 0,5 dl (1/4 cup) olive oil and
2 tablespoons lime juice
5. Roast in the oven in 215°C (419°F) for about 15 min until potatoes are done
6. In the meantime, season chicken bites with salt and pepper
7. Add 2 teaspoons curry powder, 2 teaspoons caraway, 2 teaspoons garlic powder and 2 teaspoons cumin
8. Add 2 teaspoon grated ginger and blend well
9. Fry chicken bites in 2 tablespoons oil and 25 g (2 tablespoons) butter for about 10 min and put aside
10. Open the oven and add 225g (1/2 pound) spinach to potatoes, turn off the oven
11. Let potatoes and spinach stay in the oven for 3-4 minutes
12. Blend chicken bites with potatoes
Serve with roasted pumpkin seeds on top
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