When we’re away at school, we get very used to the ingredients that we always have on hand, plus we have the ability to pick up something new or interesting on a whim while grocery shopping. When we go home for a weekend, it’s always a slightly awkward adjustment, because at home our family doesn’t keep nearly the variety of ingredients we do in their fridge and cupboard. Combine that with the inconvenient long-weekend grocery store hours of last weekend, and you’ve got yourself severely under-stocked pantries. Thankfully, our Dad is a forward-thinker and does his best to pick up some of the veggies and other items that he knows we like to have, however we never quite know what there will be until we get home, and we usually don’t know exactly what we’re going to make, so we can’t always give him the heads up!
This calls for some serious creativity!
When we arrived on Easter weekend, we found chicken, carrots, sweet potatoes, onions, garlic and orange juice. Naturally, we decided to put them all together!
In case you didn’t know, sweet-potato and orange is a fantastic combination! This sweet potato-carrot mash is quite reminiscent of one of our favourite sides by one of our favourite bloggers, just with a citrus and sweet potato twist! Just as delicious, we assure you!
It was a beautiful weekend, perfect weather to fire up the grill, so to go along with the citrus theme of the sweet potato-carrot mash, we made a honey-orange glaze and gave it to our Dad to spread on the chicken while barbeque-ing. It turned out fantastic, with that great off-the-grill taste mixed with the fresh sweetness of oranges.
Dinner-time perfection! 🙂
Orange-Glazed Chicken with Sweet Potato and Carrot Mash
Prep time: 15min
Cook time: 45 min
For the Chicken:
5 medium sized boneless skinless chicken breasts
1 c. 100% orange juice
1 tbsp honey
1 tsp dried rosemary
1/4 tsp garlic salt
ground black pepper
For the Mash:
2 large sweet potatoes
5 medium sized carrots
4 cloves garlic
1 tbsp olive oil
1/4 tsp salt
1/2 white onion
1.5 tbsp olive oil
2 tbsp plain yogurt
1 tbsp milk of choice
1 tbsp orange juice
For the chicken:
In a small frying pan, combine the orange juice and honey. Bring to a boil, then lower the heat to medium-low and simmer until it reduces by half, about 10min. Stir in the rosemary, garlic salt and pepper.
Pre-heat the grill to medium-low, brush both sides of the chicken with the glaze and grill for approximately 30min, flipping every 10min, until cooked through.
For the mash:
Pre-heat the oven to 375 F.
Chop the sweet potatoes and carrots into 1-inch peices. Toss the sweet potato, carrots and garlic cloves with 1 tbsp of olive oil and 1/4 tsp of salt. Spread onto a baking sheet and roast in the oven for 35-45 min or until soft and mash-able.
Meanwhile, heat 1.5 tbsp olive oil over medium heat. Slice onion into thin strips and place in the pan. Cook for 20min, stirring frequently, until caramelized.
Once the vegetables are finished in the oven and the onions are caramelized, transfer to a large bowl. Mash with a potato masher until there are only a few large pieces left. Add the yogurt, milk and orange juice and whip with electric beaters until somewhat smooth with a few chunks.
Serve along side your favourite vegetables and enjoy.
What do you do when your pantry or fridge is running low?