This post was a long time in the making. I got a bee in my bonnet and decided that I wanted to make sweet potato (or yam to many) pasta made of ONLY that ingredient; using the Spiralizer for a Friday Food Find, which I wrote about here. After several attempts and variations, I finally prevailed, and it was well worth it! Look at these beautiful tendrils… More…
This post was a long time in the making. I got a bee in my bonnet and decided that I wanted to make sweet potato (or yam to many) pasta made of ONLY that ingredient; using the Spiralizer for a Friday Food Find, which I wrote about here. After several attempts and variations, I finally prevailed, and it was well worth it! Look at these beautiful tendrils…
The vision in my head was to transform the concept of a sweet potato ravioli and turn it into sweet potato pasta with sage and brown butter with the addition of a roasted chicken thigh. At the moment, my garden is overflowing with sage, so this provided a way to use up a bit of this pungent herb.
And using chicken thigh offered a succulent, almost fool-proof protein that also happens to be one of the least expensive options at my local shop, and one of my favorites!
And as if that were not enough, the recipe is easy peasy! Just take a look…
To streamline this recipe, you can forgo most of step two (the garnish) and simply mince the sage. By doing so, you can pop the chicken in the oven. Once done, you can brown the butter along with the sage and make the sweet potato pasta and pan jus in a matter of minutes while the chicken is resting. This makes your time in the actual kitchen less than ten minutes, maybe even five!
Roast Chicken Thigh with Sweet Potato Spaghetti and Sage Brown Butter
- 3 to 4 chicken thighs
- bunch of fresh herbs
- 1 large sweet potato (yam)
- 15 sage leaves, cut in a chiffonade
- 4 to 6 sage leaves, whole
- 4 tablespoons of butter
- 1 to 2 tablespoons of salt (for water) and salt & pepper to taste
- splash of chicken stock
MISE EN PLACE
- Preheat oven to 400 degrees Fahrenheit.
- Fill a large stock pot with water.
- Clean and pat dry sage leaves, cutting 15 in chiffonade.
- Peel sweet potato and cut off ends.
- Make sure salt, pepper, and chicken stock are within reach.
In an oven-proof fry pan over medium-high heat, brown chicken thighs, skin side down. Turn once golden. Add herbs and transfer to oven. Cook until internal temp reaches at least 160 degrees Fahrenheit. The great thing about chicken thigh is that even if it goes well over, it will still be succulent and tasty! When your chicken is within 10 minutes of being down, heat stock pot full of water over high heat.
While waiting for water to boil, spiralize the sweet potato and fry 4 to 6 of the sage leaves in butter (that has been melted over low heat) until slightly crisp. Remove the leaves and allow to cool on a dry paper towel. The leaves will continue to crisp up as they sit. If you have a few tendrils of sweet potato that you want to crisp up for garnish, this is the time to do that as well. Take a long piece and twist in a circular motion; resulting in a compact, flat disc presentation. Add to fry pan with butter and cook until slightly brown and then turn carefully. Cook until browned. Transfer to paper towel along with sage leaves.
By now, the butter should be starting to brown and it is time to add the sage leaves that you had cut in a chiffonade. Cook until butter is browned and sage is cooked. Turn off heat.
When chicken is done, allow to rest. In the meantime, add a splash of chicken stock to the fry pan that the chicken was in and allow to reduce. At this point, the water is probably up to a boil as well. Add 1-2 tablespoons of water and dissolve. Then submerge the sweet potato pasta into the water and cook for 1 minute. Drain and return to stock pot. Pour sage brown butter over pasta and stir gently. Add salt and pepper to taste, but be sure to really taste it before adding additional salt. The pasta water may have seasoned it enough! To serve, make a bed of pasta, top with chicken thigh, and pour pan jus atop. Add sweet potato crisp and fried sage leaves as garnish.
Serves 3 to 4, depending on the amount of chicken thigh purchased.
The end result was not only visually stunning, it was also divine to taste with a perfect balance of sweet, salty, and savory! And because all I had to purchase was the sweet potato and chicken, the cost was about the same as a dollar-menu item at a fast food joint, but 100 times better for you! And it took about the same amount of time that it would take to drive to get take-out and bring it home. Do you have any flavorful meals that look and taste like they are from a bistro but cost less than a $5 for a family of four? If so, do share…