Spicy Chicken with Black Bean, Cranberry, and Sweet Potato Salsa

I loved this dish, and it’s incredibly simple and easy to make. “Spicy” is debatable, but you can certainly add more cayenne if you want some extra heat. Start by dusting the chicken with cumin, cayenne, chili powder, and salt to give it plenty of flavor. Butterflying and broiling the chicken makes it cook quickly, although you can also sauté it if you prefer.

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I enjoyed the sweet potato and black bean salsa so much that I made a second batch to eat for lunch. The salsa is a healthy and hearty mix of sweet potatoes, black beans, onions, and cranberries tossed with garlic and lime. The spices in the chicken blend with the salsa to create a Mexican-inspired meal. The result is a light dinner that is also satisfying. Brightly colored sweet potatoes and cranberries also make it a beautiful dish.

a light dusting of cilantro on top would add some pretty green

a light dusting of cilantro on top would add some pretty green

If you’re looking for an easy appetizer to serve with this meal, I recommend making blistered padron peppers. Be careful–one out of every eight or so is surprisingly hot! Generally they are mild peppers with a texture so rich and smooth, they almost taste like butter. Don’t be afraid to really let them blacken, and be sure you have Maldon salt to season them properly. The triangular shape of the salt flakes makes the flavor pop.

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Enjoy!

Spicy Chicken with Black Bean, Cranberry, and Sweet Potato Salsa

Fine Cooking            Issue 131

Roasted Vegetable Tart

This is the kind of recipe that begs to be written about. It is the perfect way to welcome Fall—roasted Autumn vegetables tossed with prosciutto, surrounded by a flaky, buttery crust. Did I mention the thin layer of goat cheese underneath it all? Sure, it’s decadent, but it’s sweater season, so eat up!

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Begin by roasting a small amount of butternut squash, carrots, leeks, red bell pepper, and cauliflower with rosemary and olive oil. Once the vegetables are tender, toss them with prosciutto and set aside.

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While the veggies are in the oven, prepare the dough. This recipe also gave me an excuse to learn how to use the pastry attachment on my food processor. I was shocked to discover how easy it was, although I’m confident you can still make a delicious crust the old fashioned way. The recipe calls for a mix of potato flour, rice flour, and cornmeal. Since I had some all-purpose Cup 4 Cup on hand, I substituted it for the rice and potato flours, but kept the cornmeal because I love the flavor and texture of a cornmeal crust. Butter and cream cheese keep the dough moist and flaky.

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Once you’ve rolled the dough out into an oval, spread a thin layer of room temperature goat cheese from the center to about 1 ½ inches from the edges. Spoon the roasted vegetables into the center and fold the edges into a pleated crust, brushing with egg or olive oil to ensure it browns properly.

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This is a great meal to serve guests, because the last 35-40 minutes is entirely in the oven—plenty of time to clean up your kitchen and prepare a green salad. The author of this recipe also has a standard version and a vegan version, in case you’re curious. The recipe is versatile, beautiful, and entirely satisfying. You’re welcome!

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Roasted Vegetable Tart

Fine Cooking            August 2014