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Recipe in the Guardian

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Chicken, corn and sweet potato hotpot

raw chicken


At the Berlin Cooking Club, I was also inspired by Jill's sweet potato salad. Did anyone else know you can eat sweet potatoes raw?

 

As with corn, sweet potatoes always make me wonder why I don't cook them more often. This dish incorporates both corn and sweet potato and is both savoury and light. It's loosely based on a recipe by Angela Hartnett, writing in the Guardian.

 

It's a great way to use up leftover roast chicken, and if you have any leftover gravy, you can substitute that for the stock.

 

Serve with bread on the side to mop up the juices, homemade cornbread if you want to go to a bit of extra effort.

 

Serves 4 as dinner, with bread on the side

400g cooked chicken meat, torn into bits

50g pancetta or bacon, cut into cubes

2 large leeks

kernels from 2 fresh corncobs 

1 large onion

2 sticks of celery

1 sweet potato

some butter

400ml strong chicken stock

a glass of white wine

 

Heat the oven to 200°C.

 

Melt a knob of butter in a pan over medium heat and fry the pancetta until starting to crisp. Remove with a slotted spoon. Cut the leeks, onion and celery into large dice and fry in the bacon fat along with the corn until softened and just starting to catch. Return the bacon to the pan and add the chicken and the white wine, scraping to remove any tasty brown bits from the bottom of the pan. Add the chicken stock and bring to the boil. If your pan is not ovenproof, tip the lot into a dish that is.

 

Peel and thinly slice the sweet potato and lay the slices on top of the chicken mixture, slightly overlapping. Dot with butter and bake in the hot oven for about 40 minutes until the potato is soft and browned at the edges.

 

Serve in wide shallow bowls with bread or cornbread on the side.

 

 


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