One Flourishing, Frugal and Fun Family!

One mother making ends meet and surviving today's recession by writing. One family learning to live off the land, cut back on expenses, and to live a simpler and a more self-sufficient lifestyle.

Adopted Motto

"Eat it up,
Wear it out,
Make it do,
Or go without."
~A Pioneer Sampler, by Barbara Greenwood~

Saturday, December 8, 2012

Chicken Succotash with Gingered Sweet Potato Toss

I'm sharing this recipe, that I found in a November/December 2010 issue of Clean Eating (so I am very behind in reading through magazines I bought at a library sale many moons ago.....).  I did look on-line but the recipe was not on Clean Eating's site.  So here you are.

It's a penny pinching recipe too!  

Chicken Succotash
With Gingered Sweet-Potato Toss

4 4-oz boneless, skinless, chicken breasts
8 oz. green beans, trimmed and rinsed
1 lb. sweet potatoes, peeled and roughly chopped into 1-inch cubes
3 cloves garlic, sliced into thin rounds
2 Tbsp. extra-virgin olive oil, divided
1 tsp. ground ginger
8 oz. frozen corn
Pinch sea Salt
Sweet Paprika, to taste
Fresh ground black pepper, to taste.

One:  Remove any visible fat from chicken, cut breasts into 1-inch cubes, and set aside.

Two: Fill 2 medium pots halfway with water and bring to a boil.  Add beans to 1 pot and turn heat down to medium.  Simmer beans for 5 minutes; drain and set aside.  Add potatoes to second pot, reduce heat to medium and simmer for 8 minutes; drain and set aside.

Three: In a small nonstick pan, saute garlic in 1 Tbsp. oil over medium-low heat for 2 minutes.  Add ginger and cook for 1 more minute, then remove from heat immediately.  In a small bowl, mash garlic-ginger mixture with a fork until it's a smooth paste.  With same fork, stir paste into potatoes.  Chop cooled beans into 1 inch pieces.

Four: Heat remaining 1 Tbsp. oil in a non-stick pan over medium-high heat.  When oil is just beginning to sizzle, add chicken and saute for 3 minutes.  Add gree beans and corn and continue to cook for another 2 minutes (The chicken will finish cooking by method of poaching, thanks to the liquid from the vegetables).

Five: Using a slotted spoon, lift vegetable-chicken mixture from pan, letting liquid drain out, and place 1 cup mixture onto each of 4 plates.  Season with salt, paprika, and pepper.  Serve alongside 1/2 cup potatoes.

NOTE:  I did not slice my garlic.  I simply minced it and it worked fine.  I used organic chicken of course, and corn and beans we blanched over the summer and froze.  

Taste?  Well, we thought the main dish was bland in taste, so I minced garlic into it while it was finished cooking (chicken, bean, corn mixture).  You may want to taste test and season with your favorite spices/herbs. I did not measure my corn, I simply pulled a bag that I froze and used all of it.  Same with the beans.

However, my kids devoured this and ate all of their sweet potatoes!  That's a bonus for budget meal, and being able to provide a very healthy meal too.

It is a lot of stove-top cooking, but worth it.     


1 comment:

Candy C. said...

Yum, that sounds delicious! I'm always looking for recipes that use sweet potatoes because they are so good for you and tasty too! :)
P.S. Did you see that Nancy made us a button for the Dark Days Challenge? It's on her blog.