My (future) sister-in-law had her first baby about a week ago! First off, let me start by saying this baby is so stinkin adorable. I cannot wait to see him grow up! Since Tanner and Meagan are busy with the new baby, Taylor’s mom and I wanted to bring them dinner. We made this delicious dish to bring to them. Taylor’s mom cooks a lot of blue apron meals, like this one, which are pretty good.
Anyway, back to the food. This meal was quiet delicious. The glaze on this was amazing; I liked that it is sweet and spicy. The peaches that we used were fresh from the peach festival; being fresh, i feel like it made the glaze much better. The honey, peach, basil, and red pepper flakes all complemented each other really well. The chicken was placed on a bed of sautéed spinach. Although the spinach was good, it was lacking another flavor, like garlic. I also loved the sweet potatoes and I love that it was boiled in coconut milk. Sweet potatoes are obviously already sweet, but the coconut milk made it a bit sweeter with a subtle coconut flavor. I now want to boil always boil my sweet potatoes in coconut milk. This is definitely a recipe you’ll want to try.
E N J O Y
- 2 boneless chicken
- 1 peach
- 1 sweet potato
- 1/2 lb spinach
- 1 bunch Thai basil
- 2 Tbsp butter, room temp
- 1 Tbsp honey, room temp
- 1/4 tsp crushed red pepper flakes
- 2 Tbsp white wine vinegar
- 1/2 cup coconut milk powder
- Remove honey from fridge to bring to room temperature.
- Heat a medium pot of salted water to boiling on high
- Wash and dry the fresh procedure
- Peel and large dice the sweet potato
- Pit and medium dice the peach
- Pick the basil leaves off the stems; discard the stems and roughly chop the leaves
- Bring water to a boil. Add coconut milk powder and diced sweet potato; stir to combine.
- Cook 14 to 16 minutes, or until the sweet potato is tender when pierced with a fork. Turn off heat and drain thoroughly and return to pot.
- Add the butter; season with salt and pepper. Mash to desired consistency. Set aside in a warm place.
- While sweet potatoes are cooking, pat chicken dry with paper towels; season both sides with salt and pepper.
- In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits in the pan, transfer to a plate and set aside in a warm place.
- To the pan with browned bits, add the peach, vinegar, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.
- Cook on medium-high, stiring occasionally, 1-2 minutes, or until the peach is slightly softened. Add the honey and 1/4 cup of water. Cook, stirring occasionally, 3-4 minutes, or until peaches are soft and the glaze is slightly thickened.
- Turn off the heat and stir in half the basil. Season with salt and pepper to taste. Transfer to bowl and rinse and wipe out pan.
- In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the spinach. Cook, stirring occasionally, 1-2 minutes, or until wilted. Season with salt and pepper to taste.
- Transfer to a strainer; using a spoon, press down on the cooked spinach to release as much liquid as possible.
- Divide the mashed sweet potato and drained spinach. Top with the cooked chicken and then top chicken with glazed peach. Garnish with as much of remaining basil as you'd like.