As you probably realize, food blogging involves three main components – finding and cooking different recipes, writing blog posts about those recipes, and photographing the food you cook. Step one is NBD for me – I love looking through cooking blogs and cookbooks to find yummy new things to make. I also like to write (especially fun things about food and not long boring legal things for work), so the second part is easy, too. That third step, though, where I have to photograph my dinner before scarfing it down…that’s the part that trips me up.
Anyone who has tried to photograph their food more than a handful of times knows that the very best way to do it is using natural light. Unfortunately, I didn’t get this super easy (and delicious!) chicken made in time to take advantage of natural light, and the reason for that is that I locked myself on the balcony of my apartment while photographing the ribs we ate the night before. Not kidding. We have a very small (9×5) balcony jutting out from our eighth floor apartment. And because my husband doesn’t get home from work until after 8, I was stuck out there with nothing but a camera and a plate of ribs until I could scream loudly enough to get the attention of a passer-by who was kind enough to alert the security guard in my building. If you recently had an experience more embarrassing than being discovered on the balcony of your apartment with a camera and a plate of ribs, I encourage you to share it in the comments.
Anyway. After my embarrassing 45-minute lockout, I got busy on this chicken, which really was delicious – and super easy, thank G. I’ve mentioned many times my love for sweet potatoes and chipotle peppers in adobo sauce, but this time I made my meat-eating husband happy by pairing it with chicken rather than black beans. We both really liked these flavors – the one change I would make would be making some extra chipotle paste to coat the sweet potatoes even more. MOAAAAR SPICE!
CHIPOTLE-HONEY CHICKEN WITH SWEET POTATOES (recipe from Pink Parsley)
4 medium sweet potatoes, peeled and cut into 1-inch pieces
3 tbsp olive oil
4 chipotle chiles in adobo sauce, minced
1 1/2 tsp minced garlic
2 tbsp honey, plus more for drizzling
1 tbsp apple cider vinegar
1 1/4 tsp kosher salt, plus more to taste
1 tsp ground cumin
1/2 tsp ground cinnamon
6 boneless, skinless chicken breasts
chopped cilantro, for garnish
- Preheat oven to 400. In small bowl, mix together 1 tablespoon olive oil along with the chipotles, garlic, honey, vinegar, salt, cumin, and cinnamon to form a paste. In another bowl, mix remaining 2 tablespoons olive oil with 2 teaspoons of the paste, and toss with the sweet potatoes.
- Scatter potatoes on roasting pan covered in aluminum foil and coated with olive oil. Bake 15 minutes. Meanwhile, rub chicken breasts with the remaining paste.
- Stir potatoes and place chicken on top of potatoes. Continue to roast until chicken is just cooked through (165 degrees), about 15-20 minutes longer
- Divide potatoes and chicken evenly among serving plates and drizzle with honey, garnishing with cilantro.
Very, very good. I think if I had had more time (i.e., if I hadn’t gotten locked on my balcony like an IDIOT), I would have let the chicken marinate in the paste a little to give it more time to soak up the flavors. Delish!