This is super simple, and super delicious. In fact, I loved this and will make it over and over again. I mostly took the recipe directly from the NY Times, you can find the original there, but I Whole 30’d that sh*t UP and twerked a couple other things and now it’s here.
- 1 ½ pounds sweet potatoes (2 medium potatoes)
- 2 teaspoons chopped thyme leaves, plus a small bunch of thyme sprigs
- ¼ cup whole-grain mustard
- 4 garlic cloves
- 1 tablespoon ghee
- 2 teaspoons Dijon mustard
- 3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
- 2 ¼ teaspoons kosher salt
- 1 teaspoon black pepper
- ⅔ cup coarse almond flour
- 2 tablespoons extra-virgin olive oil
- 1 pound broccolini
- Pinch red pepper flakes
- 1/3 cup coconut yogurt
- coconut oil, for drizzling
- Prepare the sweet potatoes: Heat oven to 425 degrees. Cut the potatoes into 1-inch-thick slices. Reassemble the slices so they look like intact potatoes. Insert a sprig of thyme between each of the slices. Wrap each potato in 2 layers of foil and place on a pie tin or directly on oven rack (seam side up). Bake until very tender, 60 to 75 minutes.
- Meanwhile, make the mustard ghee for the chicken: In a small bowl, combine the whole-grain mustard and chopped thyme leaves. Mince 2 garlic cloves and stir into the bowl. Take out 1 tablespoon of the mixture; reserve. Add ghee and Dijon to remaining mixture in bowl and stir to combine.
- Prepare the chicken: Season chicken with 2 teaspoons salt and 1 teaspoon black pepper. Rub mustard ghee all over chicken. Place almond flour in a wide, shallow bowl. Coat the chicken evenly with almond flour. Transfer to a baking sheet and drizzle with coconut oil.
- Once the sweet potatoes have baked for a half-hour, add the pan with chicken to the oven and bake until chicken is golden and no longer pink, 35 to 40 minutes. At the same time, undo the tin foil on the sweet potatoes and lay them out evenly so they can roast up a little.
- As the chicken cooks, prepare the broccolini: Toss with olive oil, remaining 1/4 teaspoon salt and the red pepper flakes. Smash remaining 2 garlic cloves and toss into broccolini. Spread on another sheet pan. Add to the oven with potatoes and chicken for the last 10 minutes of cooking time. (The chicken, sweet potatoes and broccoli rabe should all come out of the oven at more or less the same time.)
- To serve, combine the reserved 1 tablespoon of mustard mixture with coconut yogurt in a small bowl. Serve chicken with broccolini and sweet potatoes on the side, dolloping the potatoes with the yogurt-mustard sauce.
** If you can’t find coconut yogurt ** Don’t worry, this will still be delicious without the sauce.
So, that pork sugo scrambled egg mixture was too yummy, and I had to make it again today. This time, I paired it with 2 breakfast sausage patties from The Piggery and some of the best grapes in town. Yeah!
Lunch was leftover lemongrass broth. I brought it to work…and I’ve got to say, I’m so impressed with how it looked while traveling that I’m gonna post a photo just to show how pro this looks. Like, I would totally be fine if this was a delivery from an actual restaurant.
Right? How good does that look?!? And, more importantly, how good does it TASTE. Seriously, make this.
For dinner I wasn’t feeling too fancy, and we had a bunch of leftovers in the house. I need to shake up my potatoes, so I decided to make another nik. (Recipe here). Then I took the broccolini from a couple of days ago and added the remainder of the pork sugo; sautéed that for a couple of minutes and it turned into a whole new meal. Yay! Repurposed food.
Oh, my god, if only I was doing this for only 30 days!!! I would be so psyched right about now. Well, I guess I can take solace in the fact that 30 days is almost up, and I’ve been able to do it. So? The next 30 will be cake. And then, afterwards, I will eat cake. Like, a giant, sugary cake with lots of icing. And I will eat it alone. 🙂 In the meantime…
Breakfast. This was a really good one. I just e-heated some roasted veggies…popped a tablespoon of ghee into a skillet and re-heated that way so they’d still be nice and crispy. Then I fried up a couple slices of bacon and poached some eggs. The eggs worked beautifully on the roast veggies, it was a match made in heaven.
Lunch! I went with the tried and true:
Simple salad with arugula, avocado, cherry tomatoes and smoked mackerel. Used the oil from the canned mackerel for dressing. Always yummy, always simple and quick.
For dinner I got a little complicated. I had some broccolini that was totally beautiful and longed to be eaten. So I steamed it and marinated it with some water chestnuts while I made the rest. Pollack curry and roasted delicata squash with pomegranate seeds and a pomegranate molasses coconut yogurt for dipping. The whole thing was glorious.
Here’s how I worked it, in the order I worked it:
Marinated Broccolini and Water Chestnuts:
- 2 heads broccolini (or broccoli, sliced in thin slices)
- 1 can water chestnuts, chopped in half
- 1 tbls. coconut aminos
- 3 tbls. rice wine vinegar
- 1 tsp. ground ginger
- 1 tsp. monkfruit extract (optional)
- 3 tbls. sesame oil
- Mix coconut aminos, vinegar, ginger, monkfruit and sesame oil in a small bowl. Set aside.
- Boil 1 – 2 inches of water in a large pot. Place the broccolini in a steamer. Once the water is in a full boil, add the steamer full of broccolini, cover and steam for about 4 – 5 minutes. The broccolini should be bright green and still crisp.
- Drain, and place broccolini in a large bowl with the water chestnuts.
- Pour marinade over vegetables, mix well, cover, and allow to marinade for at least a half hour, but preferably more.
Next, Roasted Delicata Squash Rings with Pomegranate Seeds and a Pomegranate Molasses Coconut Yogurt Dipping Sauce:
- 1 – 2 delicata squashes, sliced and seeded
- 3 – 4 tbls. pomegranate seeds
- 1 tbls. pomegranate molasses
- 1/4 cup coconut yogurt
- olive oil
- salt and pepper
- Pre-heat oven to 400 F.
- Place squash slices in a single layer on a baking sheet, and sprinkle with olive oil, salt and pepper.
- Place into the oven and roast for 40 minutes, until the squash slices are nicely browned. Keep in mind the underbelly will be more browned…I prefer not to flip them as it kind of caramelizes the bottoms, which I find delicious. Alternatively, you could flip them halfway through for even browning.
- Transfer to a plate and sprinkle pomegranate seeds over.
- Mix pomegranate molasses with the yogurt, and serve alongside the squash.
While the squash is roasting;
- 1 lb. pollock or other white flakey fish, cut into 1″ chunks
- 2 zucchini, chopped into chunks
- 1 onion, finely chopped
- 1/2 head of cauliflower, chopped
- 1 can of coconut milk
- 1 tbls. ginger
- 1 tbls. curry powder
- cilantro to garnish
- Sauté onion, zucchini and cauliflower in ghee until soft, about 5 minutes
- Add 1 tablespoon ginger and 1 tablespoon curry powder (or to taste). Cook for a minute, then add fish, coconut milk, and 1/2 cup water.
- Bring to a boil and cook through for about 5 – 8 minutes, until mixture has thickened up a bit.
- Garnish with cilantro and serve immediately.
This all sounds way more complicated than it was. It was an incredibly satisfying dinner. You should definitely make this.