Some exciting news! My good friend Laura has agreed to contribute her delicious recipes to the blog! She is an amazing cook and definitely helped keep me alive when we were roommates in University. It was great to live with her because whenever she would procrastinate doing school work, she would bake. Score for her roommate!
Her food is always spectacular, beautiful and extremely tasty. Everything is from scratch and she makes cooking look so effortless. She is completely self taught and oh so talented. No cuisine is off limits! She makes a mean pad thai and introduced me to the amazing world that is fried cheese aka Haloumi. For me, indulging in healthy and whole food as well as really indulging yourself is such an integral part of my “wholeistic” lifestlye and of course that includes butter and fat.
I am so looking forward to having her contribute food and maybe even some lifestyle posts. Not only does Laura have an amazing palate, she has a keen eye. So, look out for her posts coming up on Thoughts In A Moment. I am so excited for her to share recipes, restaurant reviews and travel diaries! Stay tuned!
So, to kick things off, here is Laura’s creation: Mexican Spiced Chicken with Sweet Potato
Adapted from I Quit Sugar Mexican Chicken and Sweet Potato Boats
- 1 large sweet potato
- 4 chicken thighs, bone in, skin on
- 1 brown onion, sliced in ¼ inch lengths
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- ½ tablespoon chili powder
- 1 tspcoconut oil
- sea salt and black pepper
- 1 lime, cut into wedges
- 1 avocado, quartered
- 1 bunch of kale, stalks removed, roughly chopped
- Preheat the oven to 400 degrees Fahrenheit.
- Coat the chicken thighs in ½ tbsp. paprika and ½ tbsp. cumin, salt and pepper. Rub into the chicken. Heat coconut oil in a fry pan. Place chicken skin side down in the pan and cook over medium heat about 7 minutes until fat renders and skin is crispy. Flip chicken and cook on other side until just about cooked through, about another 5 minutes depending on the size of your chicken thighs.
- While the fat is rendering from your chicken thighs, slice 1 inch thick rounds of sweet potato. Place on baking tray and season with salt, pepper and a little bit of the fat rendering from the cooking chicken. Put in the oven and cook for 1 hour.
- Once both sides of the chicken are cooked, remove chicken from pan and place to rest on a plate/cutting board. Drain the majority of the rendered fat from the pan, leaving about 1 – 2 tbsp. in the pan. Return pan to heat and add onions. Lower heat to low-medium and cook onions slowly until translucent and sweet (about the amount of time it takes to finish step 5). Remember to stir!
- Peel skin off of chicken and set aside. Pull chicken off of the thigh bones, tear into strips, and place in a bowl. Season chicken with remaining paprika, cumin, and the chili powder. Toss to coat. Depending on how much spice you like, use less at first. You can always add more/less later.
- Add pulled chicken to the pan with the onions and cook for a couple minutes longer to get rid of any remaining pink pieces of meat, if any. Add kale to the pan and cook for 3 minutes, or until kale is cooked through.
- Put a round of sweet potato on a plate, place chicken mixture on top, and top with ¼ avocado and a squeeze of lime juice. Enjoy the noms!
P.S. you can chop up the super crispy and delicious chicken skin and add it to the pulled chicken mixture, snack on it, or chuck it. Up to you!