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Sweet Potato Boats with Spinach, Mushrooms, and Rice

ingredients for 4 sweet potato boats 2 medium sweet potatoes. 300g fresh spinach. 1 spring onion. 300g small mushrooms. 1 small cup of rice. salt. freshly ground black pepper. extra virgin olive oil. preparation Start by wrapping the sweet potatoes in foil and roasting them in the oven until they're soft all the way through. While those are cooking, wash the spinach well and sauté it with a little oil, salt, and the chopped spring onion until it wilts down nicely. Clean your mushrooms — if they're on the larger side, chop them into bite-sized pieces — then fry them in a bit of oil and season with salt and pepper. Cook the rice in salted boiling water. Once it's done, rinse it under cold running water, drain well, and set aside. When the sweet potatoes are ready, cut them in half lengthwise. Using a spoon, carefully scoop out the flesh, making sure to keep the skins intact — you'll need those as your boats. Cut the sweet potato flesh into small...

Chicken Fricandó with Artichoke Chips


Here's a twist on the traditional fricandó that you'll want to make again and again. Trust me, it's a winner.


Ingredients

for 6 people
  • 850g chicken breast, cut into fillets.
  • 3 cloves of garlic.
  • 2 large onions.
  • 1/2 leek.
  • 2 carrots.
  • 2 ripe tomatoes.
  • a piece of dark chocolate (15g).
  • 150cc cognac.
  • meat or vegetable broth.
  • flour for dusting the meat.
  • extra virgin olive oil.
  • salt.
  • freshly ground black pepper.

for the picada:

  • 20 to 30 toasted almonds.
  • 2 Maria biscuits.
  • chopped parsley leaves.
  • 1 clove of garlic.

you'll also need:

  • 500g mixed small mushrooms.
  • 1 spring garlic.
  • 4 or 5 medium potatoes.
  • 5 or 6 artichokes.
  • parsley.
  • flour for dusting the artichokes.

Preparation

Season the chicken fillets with salt and pepper, then dust them with flour. Shake off any excess flour from each piece.
Fry the fillets in very hot oil, just long enough to touch the oil, flip, and remove. The meat should remain raw inside. Set the fillets aside on a plate, away from the heat.
If there's any burnt flour left in the frying oil, discard it and add fresh oil.
Sauté the onions, the 3 garlic cloves, the leek, and the carrot, all chopped.
When the sofrito is just right, add the cognac and let the alcohol evaporate.
Add the chopped tomatoes and continue cooking. Then, pour in part of the broth and add the chocolate.
Cover the pot and let this sauce cook down and concentrate over medium heat for 25 minutes. Taste for salt.
Pass this sauce through a fine mesh strainer and pour it back into the pot along with the chicken fillets and the picada.
Cook the fricandó with the pot covered until the fillets are tender, about 20 to 25 minutes. If the sauce runs low, add more broth.
This fricandó tastes even better when made ahead and allowed to rest.
Boil the potatoes, clean and unpeeled, in a pot covered with cold salted water for 30 minutes.
Let them cool in the same water. Once completely cold, peel them and slice them into thin rounds.
Peel the artichokes and keep them for 10 minutes in a bowl covered with cold water and a good handful of parsley to prevent them from turning black.
Slice them as thinly as you can without breaking them. Dry them well, salt them, and dust with flour.
Fry them in plenty of hot oil. Place them on paper towels to remove excess oil, and don't stack them on top of each other—this way they'll stay crispier.
Sauté the mushrooms with the spring garlic, season with salt and pepper, and set aside.
Serve the fricandó on plates, surrounded by the mushrooms, a few potato slices, and the artichoke chips.

Enjoy!


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