CHICKEN AND SWEET POTATO WITH DAN'S HOT SAUCE ENJOY DAN:

    CHICKEN AND SWEET POTATO WITH DAN’S HOT SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

4 chicken breasts, skinless and boneless

4 tablespoons Dan’s hot sauce (recipe to follow)

2 sweet potatoes diced and cut into 1/2-inch cubes

2-pound min potatoes

2 beets peeled and sliced

1 onion cut into 1/2-inch wedges

1 tablespoon olive oil

1/3-cup Mexican sour cream mixed with 1 tablespoon finely minced mint

Garnish with 2 scallions, bias cut into 1/2-inch lengths

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.    Put chicken breasts in Ziploc bag with 2 tablespoon Dan’s hot sauce.

2.    Seal and massage until well coated; then refrigerate for 2 hours or more.

3.    In a bowl add all vegetables and pour in olive oil and remaining hot sauce.

4.    On a prepared baking sheet add all vegetable, arrange chicken among them.

5.    Bake for 30-40 minutes; season with salt and pepper.

6.    Internal temperature should be 170 f.

7.    Garnish with Mexican sour cream mixture, and scallions.

DAN’S HOT SAUCE:

Mexico Chile, and Hatch chili

1/2-teaspoon EACH toasted caraway seeds, coriander seeds, and Kalonji seeds

1/2-teaspoon EACH ground Asafetida, and ground fenugreek

3/4-teaspoon EACH ground cumin, dried mint, and jalapeno powder

1 teaspoon sea salt

2 roasted red bell peppers

6 garlic cloves

1/4-cup red wine vinegar

2 tablespoon pure Maple Syrup

1/4-1-EACH Habanero dried chili pepper, Chile Cascabel, Chile Mulato, New cup olive oil

DIRECTIONS:

1.   Bring a saucepan if lightly salted water to a boil.

2.   Add chili peppers; cool, uncovered over medium-heat for 3 minutes.

3.   Drain and let cool.

4.   Remove seeds and membranes.

5.   Crush caraway seeds and next 8 ingredients in a mortar and pestle.

6.   Crush until finely ground.

7.   Transfer to a blender.

8.    Add bell peppers and next 3 ingredients.

9.   With the motor running add olive oil until emulsified.

ENJOY DAN:                             LIVE WELL LAUGH OFTEN AND LOVE MUCH!!