You know how simple ingredients can become so much more cooked together? I went to a lunch event last week and knew right away I had to recreate this at home. I was scraping the bottom of my plate, thinking about that sauce and what kind of greens to use and if I could just cancel our dinner plans and make it right away.
Roasted sweet potatoes and shredded chicken give it body, cranberries add sweetness, and kale brings a nice crunch. Tossed with a creamy sundried tomato sauce that ties all the flavors together, this can hold its own as a hearty appetizer or as a main course alongside a big dollop of hummus and flatbread.
I need to break from the recipe for a sec and talk about the event itself – this was the Ready, Set, Grow graduation for Women’s Bean Project. My soul is on fire about the incredible work they’re doing and I am throwing myself in head-first and I need to tell you all about it.
Women join the Bean Project to break the cycle of chronic homelessness and poverty. They’re offered employment to meet their basic needs, mentored to develop life skills, and learn to recognize their self-worth. They graduate empowered to support themselves and their families.
It’s just icing on top that their products are ah-mazing too. After hearing the women tell their heart-bruisingly honest stories, I was so ready for some comforting chocolate – their Sinfully Chocolate Brownies are by far the very best brownies I think I’ve ever had, full stop. Outrageously fudgy and gooey, can’t-believe-it’s-a-mix, and we were all eyeing each other around the table to see who would go for seconds. (Me. It was totally me.)
Oh, and they also have gorgeous gourmet gift baskets if you need to send a last-minute package to mom for Sunday! It includes a card with the names & stories of the women who packed the basket.
And I’m emotional again just thinking about this. Okay, back to the recipe. Here we go.
What really sparked my need to make this was how good this dish is at room temperature. For picnics, potlucks, or hiking, it’s always great to have a good meal that doesn’t need to be heated or chilled to serve.
A friend offered me a package of pheasant and I’ve been impatiently waiting for the right recipe – this is it. I subbed the game bird for chicken and it pairs wonderfully. If you’re like me and love a gamey flavor, try it out! And if not, skinless chicken breast is still going to be just as delicious. This is my new go-to for a quick, easy, shareable dish everyone will love!
Sweet Potato Chicken with Cranberries & Kale
- 1 lb. sweet potatoes diced
- 1 T. olive oil
- ½ t. salt
- 1 lb. chicken breasts or thighs
- 3 garlic cloves smashed
- ¼ onion thinly sliced
- 1 T. italian mixed herbs
- 1 cup white wine (optional)
- ½ bunch kale shredded
- 3/4 cup dried cranberries
- ¼ cup sun-dried tomato paste or tomato paste with Italian seasonings
- ½ cup plain nonfat greek yogurt
- Preheat oven to 425°.
- Pile diced sweet potatoes on a baking sheet. Drizzle with olive oil, mix to coat, and spread out evenly. Season with salt.
- Bake at 425° for 15-20 minutes, until just starting to turn golden brown.
- Meanwhile, arrange chicken in a single layer in the bottom of a large pot. Top with smashed garlic, onion slices, and herbs.
- Pour enough water over the chicken to cover by ½-1 inch; if using white wine, pour over first, then finish with water.
- Bring the pot to a boil over medium-high heat, reduce to a simmer, and cover. Cook for 8-12 minutes until center is opaque.
- Remove the chicken to a large mixing bowl and shred into large chunks. Fold in tomato paste and yogurt.
- Add sweet potatoes, shredded kale, and cranberries to the bowl and mix to coat evenly.
- Let sit for at least 15 minutes to soften kale, then serve at room temp. This can also be stored in the fridge up to a day before serving.