This dish was inspired by post-festive-season-leftovers. It is really simple, yet quite impressive in taste. Extremely easy to make. Just the way I like it.Rich in flavor and color. So if you want to make a nice dinner using leftovers, yet keeping it simple – this is definitely the way to go.
My favorite ingredient of this dish is sage, the smell of which takes me straight to sunny Italy. In the Italian countryside sage can be found in almost every garden, along the road and in the fields. The smell and taste are just incredible and one of a kind. When grilling meat, all you have to do is put one or two leaves in the pan in order to get a superb aroma. Fry some sage leaves on butter and put it over your pasta. You can add it to tomato sauce, meat, fish, all kinds of stuffing – the sky is the limit.
U need (serves 3-4)
A handful of fresh sage
1 teaspoon of grated nutmeg
½ glass of brown sugar
2 teaspoons of salt
750 grams of chicken (or turkey) breast
2 large sweet potatoes
About 8 tablespoons of olive oil
About 6 tablespoons of balsamic vinegar
How to make it
You can either finely chop the sage leaves and mix them with the spices, oil and vinegar or throw everything (sage leaves, nutmeg, sugar, salt, olive oil and balsamic vinegar) in a blender and make the marinade in about 30 seconds. Put the chicken/turkey breast(s) in a bowl/tupper ware box or large plastic sandwich bag and add the marinade. Make sure the marinade covers the meat well (rub it in a little). Close the box / bowl / bag and put it in the fridge for a couple of hours (you can leave it overnight). If you don’t have much time, just leave it to marinate while you prepare the potatoes.
Preheat the oven to about 180°C.
Peel and cut the sweet potatoes into slices (about 1 cm thick, nice and chunky). Take a baking dish and spread some olive oil over it. Cover the bottom with the sliced sweet potatoes and put the marinated meat on top. Sprinkle the left over marinade over the potatoes (the sugar in it will caramelize deliciously and the acidity of the balsamic vinegar will perfectly balance out the natural sweetness of the potatoes and the sugar). Put everything in the oven for about 45 minutes (until the potato slices are nice and soft and with slightly caramelized edges). After switching the oven off, leave the meat to “rest” for about 15 minutes, so that all the juices spread out evenly and will not all come out when cutting the meat into slices.
You can serve it with a simple green rucola salad with balsamic dressing, for example.Enjoy!
that one was soooooo good ;]
ReplyDelete