Wednesday, April 15, 2009

Frugal Recipe Test Drive: Ginger Sweet Potato Chicken Bake

  • 1 pound of boneless chicken breasts, cut into one inch pieces
  • 1 pound of sweet potatoes (2 large), peeled and cut into one inch cubes
  • 1 15 oz can of crushed pineapple
  • 2 tsp extra virgin olive oil
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1 tsp ground cinnamon
  • Salt/Pepper
  • Rice (I had saffron, but you can use white/brown)

Preheat oven to 350. Drain pineapple juice, reserving about 1/2 cup to use when cooking the rice. In large bowl, toss diced chicken breast, sweet potato pieces and pineapple piece. Add extra virgin olive oil, ground ginger, garlic powder, ground cinnamon and salt and pepper to taste. Transfer mixture to 9×13 baking dish. Cook 20 for minutes uncovered. At the 20 minute mark, pull the dish out, cover it, and bake another 30-40 minutes. (This will prevent the sweet potatoes from drying out. I like them soft and moist!)

In saucepan, cook rice as directed on packaging. I substituted 1/2 cup of the liquid suggested on the package with the reserved pineapple juice.

See the original recipe: HERE!

I loved this recipe. It made for really good leftovers too! DH didn't care for it - we now know he does not like ginger or sweet potatoes. (Believe it or not, this was my first time ever cooking sweet potatoes!) This took me a good 30 minutes to prepare, and then another 40 minutes to cook, but it was worth the wait!

0 gave me some sugar: