Lemon Thyme & Ginger

Sriracha Chicken with Sweet Potatoes and Broccoli

Sriracha chicken with sweet potatoes and broccoli, recipe.

We eat a lot of chicken so to break up a pattern of eating the same thing every time chicken is on the menu, I look for recipes with lots of flavor and ease of preparation. Several years ago I came across David Lebovitz recipe for Chicken Lady Chicken in his cookbook, My Paris Kitchen. After reading his description, I knew it was going to be one of the first recipes to try out for myself. In the recipe, David marinates a spatchcock chicken in harissa, wine, mustard, garlic, soy sauce and honey overnight then browns the chicken in a skillet before baking it in the oven. It is delicious and one of my favorite recipes from his book.

Sriracha Chicken with Sweet Potatoes and Broccoli, recipe.

Sometimes, I forget to plan ahead for an overnight marinate and often need to adjust the recipe and marinate for an hour or less. Marinating a whole chicken for less than an hour is not worth the effort, so I found it best to use boneless, skinless chicken thighs.  As a result of my inability to plan ahead, sriracha chicken was born. I use the same marinade from Chicken Lady Chicken, or a slight variation thereof, with boneless chicken thighs and bake them in the oven. What I get is golden chicken thighs with the bright sriracha flavor and lots of pan juices. For today’s purpose, I made a whole meal out of Sriracha chicken by adding sweet potatoes, broccoli, shallots and garlic cloves for an easy weeknight chicken dinner.

Sriracha Chicken with Sweet Potatoes and Broccoli, recipe.

Sriracha chicken with sweet potatoes and broccoli, recipe.

I am particularly fond of making meals that cook together in the oven. With just some initial prep work, I am free to relax while the oven does all the work. My favorite combination is marinated chicken with potatoes and shallots. The marinade and juices from the chicken infuses with the potatoes and shallots making them silky and full of flavor. Any type of wax potato will work, but sweet potatoes add a whole other flavor component which compliments the layer of heat from the sriracha chicken.

Sriracha chicken with sweet potatoes and broccoli, recipe.

For more roast chicken dinner recipes check out: Honey Mustard Spatchcock Chicken and Lemon and Herb Roast Chicken.

This winter I have grown especially fond of oven roasted broccoli. The broccoli spears get nice and browned adding a slightly charred and caramelized flavor. This winter is just too cold, and the toasted notes of roasted vegetables warms me up. I especially like roasting whole garlic cloves protected in its peel with the broccoli. Roasted garlic softens and becomes wonderfully sweet. It does not burn and taste bitter like it would if you roasted the broccoli with minced garlic. The key to perfectly roasted garlic with vegetables or meats is use medium-sized garlic cloves. If they are too big, the garlic cloves won’t finish roasting at the same time as the broccoli, sweet potatoes or chicken.

Sriracha chicken with sweet potatoes and broccoli, recipe.

Helpful Tips for making Sriracha Chicken with Sweet Potatoes and Broccoli

Combining all the ingredients in one pan just made sense to me. All that goodness roasting together in the oven is hard to resist. Unfortunately, they do not all fit on one sheet pan like I planned. Spreading them out between 2 pans is the best option.

  • Roast the sriracha chicken, sweet potatoes and shallots on the larger pan, while the broccoli and the garlic roast on a smaller one. You could divide the ingredients strewn together between two medium same size pans. Yet, I like keeping the chicken thighs all on one pan to produce the most amount of pan juices as possible.
  • For silky potatoes, roast the potatoes with the marinated chicken and remaining marinade along with the shallots. On another pan, roast the broccoli and garlic cloves.
  • If you prefer crispy potatoes, roast them separately and add the garlic, shallots and broccoli to the pan with the chicken. You may need more olive oil for the sweet potatoes if you do.
  • It is important to make sure you have the right size pan. If the pan is too large, the pan juices will dry up. Too small and the chicken will steam and get a mushy texture.
  • For boneless and skinless chicken, thighs work better than breasts. Use this marinade for boneless chicken breasts, pounded about a half-inch thick and marinate the chicken for less than an hour. Grill the chicken breasts over medium high heat.
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Sriracha Chicken with Sweet Potatoes and Broccoli

This recipe is easy enough to make for a weeknight dinner and fancy enough to serve for a dinner party. Chicken thighs marinate in a sriracha marinade for at least an hour then roast in the oven with sweet potatoes and broccoli. You can easily adjust the level of heat from the sriracha by using more or less sriracha depending on how you like it. Feel free to substitute the sriracha with harissa. Roasted garlic tastes so good with the broccoli. Make sure each garlic clove is not too big, otherwise it will not finish roasting when the broccoli and chicken are done. Each person can squeeze out the garlic from the peel on their own plate. The sriracha marinade is slightly adapted from David Lebovitz My Paris Kitchen, "Chicken Lady Chicken recipe This recipe is best eaten immediately and hot. Any leftovers are easily warmed in a microwave oven for a couple of minutes.
Prep Time 1 hour 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings 4 -6 servings
Author Ginger

Ingredients

  • 6 boneless skinless chicken thighs- about 2.5 lbs (1 kg 154 g)
  • 2 tsp Kosher salt divided
  • 3 cloves garlic minced
  • 4 TB extra virgin olive oil divided
  • 1 TB fresh lemon juice
  • 2 TB dry white wine
  • 1 ½ tsp sriracha or harissa more, or less depending on how spicy you like your food
  • 2 tsp Dijon mustard
  • 1 TB honey
  • 1 tsp Worcestershire sauce
  • 1 TB soy sauce
  • 1-2 TBS minced fresh tarragon more for garnish
  • About 1 lb 476 g sweet potatoes, about 2 medium sweet potatoes
  • About two heads of broccoli 1 lb 5 oz (673 g)
  • 4 - 6 medium size garlic cloves peel on
  • 6 5 ½ oz / 161 g small shallots, peeled and separated
  • Fresh Ground Black Pepper to taste

Instructions

Prepare the marinade

  1. Trim off extra fat from the chicken thighs and place in a large non-reactive mixing bowl. Sprinkle the chicken with 1 teaspoon of Kosher salt and toss the chicken around with your clean hands to spread the salt evenly over the chicken thighs. Clean your hands and set the bowl of chicken aside.
  2. In a small bowl, mix together the minced garlic, 2 tablespoons of extra virgin olive oil, lemon juice, white wine, sriracha, mustard, Worcestershire sauce, soy sauce and minced tarragon. Whisk until the honey is completely dissolved and the marinade is evenly combined.
  3. Pour the marinade over the chicken and use your clean hands to mix the chicken to get an even coating over each thigh. Clean your hands and cover with plastic wrap.
  4. If you are cooking the chicken right away, let the chicken marinate on the counter for no more than an hour. Otherwise, refrigerate the chicken. Remove from the refrigerator 30 minutes before you want to roast it.

Prepare the Vegetables

  1. Preheat the oven to 400°F (204°C). Place two oven racks in the two middle slots in the oven, making sure there is enough space between each rack for two sheet pans with all the ingredients to fit between.
  2. Trim each head of broccoli by cutting off part of each stem. Use a vegetable peeler to gently peel off the outer layer of the broccoli stem and remove any leaves, (see note). Cut up the broccoli into spears, making sure they are even in size. Add to a large mixing bowl.
  3. Peel the potatoes and cut into quarters, lengthwise. Cut each potato wedge into pieces about 1 ½ inches (3.5 cm) in size. Add to bowl with the broccoli spears.
  4. If any of the shallots look too fat, slice them in half lengthwise. Add the shallots and garlic cloves to the bowl. Add the remaining extra virgin olive oil and Kosher salt with several rounds of black pepper and toss to evenly coat the vegetables. I mixed everything together in one bowl to save on cleaning up two mixing bowls. If you prefer, keep the broccoli and garlic separate from the sweet potatoes and shallots. They will eventually go on different sheet pans.

Putting it all together

  1. When you are ready to roast your dinner, spread out the chicken thighs over one large rimmed sheet pan large enough to accommodate the chicken thighs, the marinade, sweet potatoes and shallots. Spread out the sweet potatoes and shallots between and around the chicken thighs. You want enough space for air to circulate around the chicken and potatoes, but not too big to dry up all the juices. The area of my sheet pan for the chicken was approximately 11.5 x 16 inches (29 x 40 cm).
  2. Spread the broccoli and garlic cloves over a small sheet pan approximately 8.5 x 11.5 inches (21.5 x 29 cm).
  3. Place each sheet pan on its' own rack in the middle of the oven and bake for 20 minutes.
  4. After 20 minutes switch the two sheet pans, from top to bottom and front to back for even roasting. Continue to bake for 20 more minutes.
  5. Check the chicken thighs for doneness. Pierce the biggest thigh with a fork, if you feel some resistance the chicken it is not done. Also, the juices from the chicken will run clear when the chicken is done. If the juices are cloudy or pink, the chicken needs more time to cook. The internal temperature of properly cooked chicken is 165°F/ 74°C. The potatoes and broccoli are done when they feel soft through the middle when pierced with a fork. If the broccoli is finished cooking before the chicken, remove it from the oven and keep warm.
  6. When the chicken is done, turn on the broiler and remove the broccoli if you have not done so already. Baste the chicken with any pan juices and broil the chicken for a couple of minutes to brown the edges of the chicken to your likeness.
  7. When the meal is done roasting, arrange the chicken, sweet potatoes, broccoli, garlic, and shallots on one serving platter then pour any pan juices over the chicken. Place on the dining table. Or arrange the food on a plate for individual servings. Make sure to include any accumulated juices from the chicken, a garlic clove and shallot on each plate. Each person can squeeze the garlic out of its peel and spread it on the broccoli or potatoes. Garnish with fresh tarragon.
  8. Serve immediately.

Recipe Notes

Use most of the plant: Broccoli stems are very sweet. You can cut the removed stems into wedges and add to the broccoli spears. Cut the stem in quarters lengthwise to make a wedge. The very end of each stem is woody, so cut off that section and discard.

Sriracha chicken with sweet potatoes and broccoli. A chicken dinner recipe.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Chocolate Nutella Pots de Creme

Chocolate Nutella Pots de Creme, a recipe.

A song fills the room interrupting the gentle quiet of thoughtful work. “Love and happiness….. Yeahhhhh.  Something, make you want to do wrong.  Make you do right.  Yeahhhhhh.   Loooooooovvvee……” Spurred on by the anticipated snap, snap, snap, snap of the drum sticks, I am energized from Al Green’s soulful voice and welcome the interruption. The song and my mood are no longer still and quiet. Al Green serenades me as I work and invites me to sing aloud and dance. He is generous that way and knows how to get the romantic heart pumping.

Chocolate Nutella Pots de Creme, a recipe.

Chocolate Nutella Pots de Creme, a recipe.

I’m empowered at the stove. With a wooden spoon in hand, I stir, sway and sing “Love and Happiness,” while creating a love song of my own with dark chocolate and Nutella. The name of my love song is, Chocolate Nutella Pots de Creme, a silky custard that could easily give Al Green some competition. This chocolate dessert has the right notes to create a sensual melody. A silky-smooth custard set the base notes while deep dark chocolate and Nutella establish a soulful rhythm. Sriracha punctuates with syncopated upbeats, downbeats and heartbeats.  A final touch of flaky sea salt ties it all together like the last ting from a symbol at the end of a song.  A soulful love melody.

Chocolate Nutella Pots de Creme, a recipe

I first discovered this recipe a few years ago while watching, The Best Thing I Ever Made: Chocoholics on Food Network.  Aarti Sequeira created Chocolate Hazelnut Pots de Crème and she is absolutely right on claiming it is the best thing she ate. Lucky for me I stumbled upon this episode, because Chocolate Nutella Pots de Crème is not just the best chocolate dessert, it could be one of the best things I have ever had, period. It tops the charts in all categories. A swoon worthy chocolate hazelnut love song I sing again and again. “Yeeahhhh..”

Chocolate Nutella Pots de Creme, a recipe.

 Chocolate Nutella Pots de Creme, a recipe.

Clues for Success making Chocolate Nutella Pots de Crème

  • The only challenging part is getting the custard cooked to just the right consistency and temperature without scrambling the eggs. This is accomplished by slowly cooking the custard over medium heat and stirring constantly. Keep stirring as it prevents the custard and egg yolks from sticking to the pan and solidifying.
  • The finished custard will have the consistency of thick paint. It will coat the back of a wooden spoon in an even layer. Swipe your finger across the back of the custard covered spoon. If the edges of the line run and drip down, it needs more time to cook. The custard is done when the line stays intact and the custard is thick. The temperature for the finished custard will be between 175°F and 180°F. Above 185°F the eggs will scramble.
  • Often, my custard reaches 175°F but is not thick enough. Keep stirring and control the heat by turning down the heat or take the pan off the heat for a minute then place it back on the heat. Keep stirring.
  • Trust your judgement.
  • Once assembled and in placed in the refrigerator, give Chocolate Nutella Pots de Creme enough time to set, at least four hours. When set, it should have the consistency of pudding.

Chocolate Nutella Pots de Creme, a recipe.

Chocolate Nutella Pots de Creme, a recipe.

If you are not a chocolate fan but still want an elegant dessert try Peaches and Berries layered with Bourbon Sabayon and substitute the peaches with seasonal fruit. Or, make the light and airy Lemon Mousse. Another winner is Lemon Pavlova with Kiwi and Passion Fruit Sauce.

For Your Listening Pleasure

Here is a link to my unfinished play list of love songs on Spotify. It is an eclectic list of music, with an R & B foundation. Enjoy it while you are creating Chocolate Nutella Pots de Creme or a love song of your own creation. Yeahhhh! Love is….. Making dessert for someone.

What is your favorite Love Song? Let me know in the comments section below.

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Chocolate Nutella Pots de Creme

Chocolate Nutella Pots de Crème could be one of the best things I have ever eaten. The custard is so smooth it is delightfully sensuous. All the flavors make the perfect blend with the just the right amount of spice to jazz things up. Serve in glasses, espresso cups, small coffee cups, or ramekins. Recipe is from Aarti Sequeira, Food Network .
Prep Time 10 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 25 minutes
Servings 6 - 1 cup servings
Author Ginger

Ingredients

  • 1 cup 10.5 oz / 303 g Nutella, or another chocolate-hazelnut spread
  • 3.5 oz 100 g dark chocolate (70 percent) chopped
  • 1 ½ cups 375 ml whole milk
  • 1 cup 250 ml heavy cream
  • ¼ cup 2 oz / 54 g granulated sugar
  • ¾ tsp Kosher salt
  • 6 large egg yolks
  • 1- 2 tsp Sriracha sauce 2 tsp if you like it spicy hot
  • ½ tsp instant espresso powder
  • ½ tsp pure vanilla extract

For Garnishes

  • Lightly sweetened whipped cream or crème fraiche
  • Cocoa powder for dusting
  • Minced hazelnuts for garnishing
  • Flaky sea salt I like Maldon

Instructions

  1. Spoon the Nutella into a medium mixing bowl (or the bowl of a food processor fitted with a steel blade), then add the chopped dark chocolate. Set aside.
  2. Add milk, heavy cream, egg yolks, sugar and Kosher salt to a medium size nonreactive saucepan. Turn the heat up to medium temperature. Briefly whisk together the ingredients. Switch out the whisk with a wooden spoon and cook the custard stirring constantly, scraping along the bottom and crevices of the saucepan to make sure the custard does not stick or burn. After the custard has cooked for a while, about 8-10 minutes, you will notice the custard beginning to get thicker. This is an indication your custard is getting finished.
  3. Look for these three clues that indicate the custard is done cooking; first, dip your wooden spoon into the custard to coat the spoon then run your finger across the back of the spoon to paint a line. Hold the spoon sideways, if the line edges stay intact, not runny, then the custard is ready. Second, the temperature of the custard should register between 175˚F and 180˚F (79°C - 82°C). Above 185˚F (85°C) the eggs will start to scramble. Third, the custard will look thicker, almost as thick as good quality house paint. Depending on the temperature of your stove, the cooking time should take between 10-15 minutes.
  4. When the custard is done, turn off the heat and pour the custard through a fine mesh strainer into the bowl with the chocolate and Nutella. Cover the bowl with plastic wrap and let sit for 5 minutes.
  5. Meanwhile, organize 6 -8 oz (250 ml) serving glasses, ramekins, or small coffee mugs on a rimmed baking sheet.
  6. Thoroughly stir, or process in your food processor, the custard and chocolate until the chocolate is all melted and thoroughly mixed together. Then add the instant coffee, sriracha, and vanilla extract and stir again double checking the chocolate is melted and the custard is well mixed.
  7. Pour the chocolate into a container with a spout then pour the chocolate custard into serving dishes. Tap each glass against the countertop to remove any air bubbles in the chocolate pots de crème.
  8. Place the pots de creme in the refrigerator and chill until the custard is just chilled, about one hour. Once the pots de creme are cooled, cover each serving dish lightly with plastic wrap. Refrigerate until chilled and set, at least 4 hours or overnight.
  9. Serve chilled and garnish each serving with whipped cream or crème fraiche, sprinkled coco powder, sea salt and chopped hazelnuts.
Nutrition Facts
Chocolate Nutella Pots de Creme
Amount Per Serving (8 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Chocolate Nutella Pots de Creme recipe. The best chocolate dessert ever.

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

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