I didn’t feel like cooking one bit after having been at the barn and dealing with the really, really cold weather on Thursday late at night. Baking feels like cooking, except it takes far less time to accomplish a great meal and allows for multitasking. I had a package of on-sale chicken thighs, and stumbled on this recipe for savory sweet potatoes. In my never-ending accidental quest to eat only Latino-inspired food and sweet potatoes one hundred ways, this recipe fit perfectly and I halved it to serve one.
I’m always one to drown my mashed sweet potatoes in butter, brown sugar, cinnamon, and agave. It’s like vegetable candy! Using thyme and garlic seemed new and unknown to my sweet potato palate, but turned out well. Except…the oil on my hands smelled awful. I’d never used fresh thyme before — only the ground spice-jar stuff — and hadn’t expected it. I love the oils of rosemary and basil on my fingers that linger long after my meal, but thyme just smelled like animal piss. It nearly ruined the dish for me, and next time I think I’ll substitute rosemary. Rosemary is still quite the savory and fragrant herb, and would be a nice substitute. It took me several hand-washings in grease-cutting dish soap to rid my hands of the thyme oils. Stubborn little suckers.
The chicken was too easy: I threw it in the oven for 25 minutes, about halfway through cooking the foil-wrapped sweet potato. A couple squirts of my favorite gluten-free barbecue sauce, flip (so it doesn’t stick to the glass dish), and a couple more squirts. While I did this on three of the chicken thighs, on the other half of the pan, I roasted the chicken plain with a light coating of olive oil to be used the next day in making green chile enchiladas. I flipped the chicken halfway through cooking, and voila — easy, juicy, baked chicken. No slaving over a stove required.
While I let the chicken and the sweet potato cool off just a bit, I whipped up a jar of pickled onions to be used over the next few weeks in salads and as a topper to entrees and quick tacos. I used a very basic, ingrained recipe for pickling with no variations:
In an old spaghetti jar (recycling!), mix one cup water, 1 tbsp white sugar, 1.5 tbsp salt, and 1/2 cup apple cider vinegar. Put the lid on and shake a bunch. Cut up an entire red onion, usually done in thin slices, and shove as many of them as you can into the jar. Shake again to get the liquid into the smaller spaces, and leave it in the fridge for at least a half day before using, but no longer than 10-15 days.