CHICKEN, LEEK AND SWEET POTATO OVEN DISH
To me this is the ultimate comfort food recipe…but it is also the perfect energy bomb – a combination of slow, fiber-rich carbohydrates, strengthening proteins (necessary to build our bones and muscles) and healthy fats! Fiber-rich carbs are the preferred food of our good gut bacteria. Loads of good gut bacteria make a healthy gut!! Well, the sweet potato, carrots, leeks and onions are the ideal benefactors of our gut.
I got my inspiration for this dish from Kpnifoodie.com. They recommend the dish for (young) athletes, the day of the game, training or competition. But I think it’s a great dish for everybody who likes yummy healthy food. Anyway, it’s on our menu at least ones a week 🙂
Bon appétit!
45 min
4
Ingredients
- 2 large sweet potatoes, peeled and diced
- 4/5 carrots cut into small pieces
- 500 gr shredded chicken meat (you can also use beef and /or pork)
- 1/2 red onion, chopped
- 3 leeks well washed and cut into small pieces (both the white and light green part)
- extra virgin olive oil
- butter or coconut oil (taste- and odorless)
- salt and pepper
- spicy smoked paprika powder (optional)
- Mixed chicken spices (BIO)
- parmigiano cheese – optional
Preparation
- Preheat the oven to 170ºC
- Boil the sweet potatoes and carrots in water until cooked (+/- 10 minutes).
- Meanwhile, fry the minced chicken in coconut oil or butter in a large pan (leek has to fit in there too – ideally a pan you can put in the oven**) and season with salt, black pepper, some smoked paprika powder and mixed chicken spices. When the meat is browned, add the chopped onion and let it brown as well.
- Add the leek to the chicken, mix both well and simmer over low heat for 10 minutes (with a cover) until the leek is tender.* Season with some extra salt and pepper.
- When the sweet potato and carrot are cooked, remove the water and let them dry for a few minutes in the pot over low heat. Mash the vegetables into a puree; add salt, pepper and a good drizzle of virgin olive oil to give it a smoother texture. Mix well with a wooden spoon until you have a smooth puree.
- In a large ovenproof saucepan, first put the chicken and leek mixture and on top add the sweet potato and carrot puree. Season the puree layer with freshly ground black pepper.
- Optional: finish with a little grated Parmigiano cheese on top of the puree.
- Put in the oven for 10/ 15 minutes.
*If you prepare this dish for more people, you’ll need more leek of course. Then it is an option to prepare the leek in a seperate pan. First you brown a little butter and you add the leek, season with salt and pepper. Let simmer for 10/ 15 minutes. Then you add the leek to the chicken.
**If you used a pan for the chicken that goes in the oven, just put the puree on top of the chicken & leek mixture.
ENJOY!! 🙂