Tag Archives: orange juice

Sweet Potato Chickpea Curry

Chef Michael Smith states that this dish is an all-time favourite of his family, in his cookbook “The Best of Chef at Home”, and I can clearly see why.

I really loved this recipe. I especially loved all the greens added in, with the sweet potatoes and the chickpeas. The flavours of the coconut milk and the peanut butter are amazing.

I served my curry with rice since it is very rich.

I used low-fat coconut milk and low-fat peanut butter with great results. I also just used one sweet potato, but it was rather large.

I also used green Thai curry paste. I did not find this recipe to be overly spicy, so I would add more next time. Yellow Thai curry paste is the mildest, red is a bit spicier and green is the spiciest.

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A splash of vegetable oil
1 large onion, diced
3 or 4 cloves of garlic, chopped
A small knob of frozen ginger
1 teaspoon (5 ml) of Thai curry paste
2 sweet potatoes, peeled and cubed
One 19oz (540 ml) can of chickpeas
One 14oz (398 ml) can of coconut milk
1 cup (250 ml) of orange juice
1/2 cup (125 ml) of peanut butter or any other nut butter
A sprinkle or two of sea salt
1 cup (250 ml) or so of frozen green peas
Several handfuls of baby spinach
A bunch of chopped cilantro

1. Add a splash or two of vegetable oil to a stockpot over medium-high heat. Toss in the onion and garlic and sauté them until they’re lightly browned, about 5 minutes or so.
2. Grate the frozen ginger into the pan with a microplane grater or standard box grater and add the Thai curry paste. Continue cooking until the spices are heated through and fragrant, another few minutes.
3. Add the sweet potatoes, chickpeas, coconut milk, orange juice, peanut butter and salt. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender,about 30 minutes. Stir in the peas, spinach and cilantro. Serve over rice.

MAKES 6 to 8 SERVINGS

Asian Sticky Chicken

This recipe is from “Bravo!” by The Best of Bridge.  I used chicken thighs but you could just as easily use chicken breasts that are pounded flat.  I served this dish with rice and stir fried vegetables.

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8 boneless skinless chicken thighs
All-purpose flour
1 Tbsp olive oil or vegetable oil
1/4 cup orange juice
3 Tbsp liquid honey
3 Tbsp hoisin sauce
2 tsp rice or cider vinegar
1 clove garlic, minced
2 tsp minced ginger root
1 tsp cornstarch
1/4 cup toasted sesame seeds
4 green onions, chopped

1. Preheat oven to 375F. Grease an 8-inch (20 cm) square baking dish.
2. Dust chicken with flour. In a skillet, heat oil over medium-high heat. Brown chicken and transfer to baking dish. 3. In a small bowl, whisk together orange juice, honey, hoisin sauce, vinegar, garlic, ginger and cornstarch.
4. Pour over chicken. Bake for 15 minutes. Flip chicken over, sprinkle with sesame seeds and bake for 15 minutes or until juices run clear when chicken is pierced. Serve sprinkled with green onions.
SERVES 4